I’ve eaten a lot of bagged salads over the years. Like, a lot. They’re so easy, and most of them are pretty good! {I feel like maybe I should pretend to be a salad snob and say that I most definitely wouldn’t eat a salad from a bag (!), but honestly, I’m a big fan!} What I don’t love is how expensive they are and how those bags seem to keep getting smaller and smaller.
After taking some time to think about which flavor combinations in those bagged salads make them so good, this simple southwest salad was born! A Southwest salad can be a lot of things but is mostly just a salad that gives you that I’m-eating-something-that-reminds-me-of-tacos vibe (and this salad is definitely that). [Note: If you’re looking for a quick salad that’s not taco-y, try this super easy Caesar Salad!]
Truthfully, when I decided to start publishing my recipes, this was at the top of the list of recipes that I wanted to share because it’s really so easy but so good. When my kids find out that salad’s on the menu, they’re always hoping it’s this one.
What makes it so good? It’s got the pop of flavor from the green onions, the crunch of the tortilla strips, and the tang and spice of the salad dressing. And then the white cheddar cheese comes in and pulls it all together, balancing it all out.
You know the other thing great thing about this salad? It comes together super quickly. We’re talking fifteen minutes in the kitchen doing some mild chopping and grating (and possibly some snitching of pieces of cheese because cheese), and then this masterpiece is DONE!
SIMPLE SOUTHWEST SALAD INGREDIENTS
Each ingredient in this recipe is a heavy hitter, which is why you only need a few ingredients to make it work. Here’s what you’re going to be working with:
- romaine lettuce or green leaf lettuce
- green onions
- white cheddar cheese (the sharper the better!)
- tortilla strips (Santa Fe Style or Southwest): these crunchy tortilla strips taste a lot like a nacho cheese Dorito (but are actually typically dairy free)
- chipotle ranch dressing: our favorite for this salad is the Hidden Valley Ranch Southwest Chipotle dressing (find it at Target, Walmart, Amazon, etc.); it’s creamy with just the right amount of kick
HOW TO MAKE THIS SIMPLE SOUTHWEST SALAD WITH CHIPOTLE RANCH DRESSING
Step 1: First you need to chop your romaine into bite-sized pieces, discarding the hard base of the stalk. To do this, make several long vertical cuts through the romaine, as you rotate it. Then, cut it horizontally into one-inch sections. Optionally, you can cut it however the heck you want to because this is your salad, my friend!
Step 2: Next let’s chop up the green onions. Just as with the romaine, we’re going to discard the tough base (the one-inchish white part). Then chop it horizontally into small pieces.
*Tip: if you have been gifted multiple tomato knives over the years (this is how my family shows their love for me), then use one of those to chop up the green onion. Anything that’s a bit serrated (such as a steak knife) will work well in this situation.
Step 3: Toss (mix) the romaine and the green onions together in your salad bowl, making sure that the green onions get spread throughout.
Step 4: Grate the white cheddar and sprinkle it over the top of the salad. Toss.
Step 5: Sprinkle the tortilla strips over the top of the salad. Toss.
Step 6: Add the salad dressing and toss one more time. Start small with the salad dressing (like a few good squirts) and work up from there. You can always add more, but you can never add less, amirite?
SUBSTITUTIONS
Lettuce: romaine holds up nicely in this salad, and so does green leaf, but if what you’ve got is spinach or a spring mix, etc., go ahead and use that, you’ll just want to eat it right away, before the leaves wilt from the moisture of the salad dressing.
Green onions: a quarter of a red onion, diced very small, would work too.
Cheese: white cheddar gives this salad a lot of flavor, but if all you’ve got is regular cheddar, that will definitely work too. Freshly grated parmesan (not canned parmesan) would probably be ok also, in a pinch.
Tortilla strips: substitute in crushed up Doritos or any corn chip.
Salad dressing: if you can’t find (or don’t like!) the Southwest Chipotle dressing, there are a lot of other southwest salad dressing options! Try the Hidden Valley Avocado Ranch, Chick fil a Avocado Lime Ranch (bottles of it are sold in stores, in the refrigerated dressings section), or Good & Gather Honey Chipotle Dressing (made by Target). You could also make an easy taco-flavored dressing by combining regular ranch dressing and taco seasoning; start out with 1 teaspoon taco seasoning for every ¼ cup of ranch dressing and adjust per your taste.
ALLERGY GUIDE
For gluten free: most tortilla strips and dressings of this type are GF, but do double check the ingredients that you’re using!
For dairy free: Omit the cheese (or use vegan cheddar shreds) and use a dairy-free salad dressing, such as Good & Gather Honey Chipotle Dressing from Target. Another option is to make an easy taco-flavored dressing with dairy-free ranch dressing (see instructions above) or make this copycat Chipotle honey vinaigrette recipe from Mexican Please.
TIPS & FAQ
Tip: keep the cheese refrigerated until right before you grate. I’ve found that the colder the cheese is, the more likely it is to not clump up and end up in a cheesy mass at the bottom of the salad. Don’t put it in until you’re ready to eat the salad.
Can I make it ahead of time? Yes! Just prepare the ingredients separately and then toss together right before eating.
What about leftovers? Store any leftovers in the refrigerator and plan to eat them within the next day or so. Or, if you know from the get-go that you won’t be eating it all in one sitting, then only toss together what you can eat now and then store the ingredients separately and toss together right before you eat (especially if you’re using a more delicate green, such as spinach).
Can I make this salad into a full meal? Sure! Try adding in some cooked chicken, such as frozen, pre-cooked chicken strips that you heat and serve or grilled chicken or steak or black beans. Other tasty additions might include corn, diced bell peppers, tomatoes, or sliced avocado.
Is a southwest salad good for me? This salad is a great way to fill your belly with all of the nutritional goodness of greens! While the salad dressing might not have a lot to offer in the way of nutrients, I’ve found that with a delicious salad dressing, I’ll eat much more of a salad, packing my body full of all of the potassium, antioxidants, and folate the leafy greens provide. Yay for greens! Yay for you!
What should I serve with this? Try serving this with tacos, burritos, enchiladas, tostadas, or burrito bowls. It would also be great as a side dish for a barbecue or to go with a Mexican-inspired soup (like tortilla soup or posole).
Simple Southwest Salad With Chipotle Ranch Dressing
Ingredients
- 1 head romaine or green leaf lettuce
- 3 green onions
- ½ c grated white cheddar cheese*
- ½ c tortilla strips
- Hidden Valley Ranch Southwest Chipotle Dressing, to taste
Instructions
- Chop romaine into bite-sized pieces, discarding the hard base of the stalk.
- Chop green onions into quarter inch pieces, discarding the white stalks.
- Toss (mix) the romaine and green onions together in a salad bowl.
- Sprinkle grated cheese and tortilla strips over the top of the salad and toss.
- Add salad dressing and toss. Start with just a few small dollops of dressing, and add more as needed.
Notes
DID YOU MAKE THIS RECIPE?
Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE?
Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE? Leave us a comment below or tag @casual.greens on Instagram!
DID YOU MAKE THIS RECIPE? Leave us a comment below or tag @casual.greens on Instagram!
