A simply delicious Southwest salad that is quick & easy to toss together for a healthy lunch.
Why is lunch always such a tough meal to plan? Dinner leftovers can sometimes seem too heavy, but you need something tasty that will last you through the day. If I don’t have some plan for lunch, I always find myself pulling into the drive-thru or having something like cereal or trail mix for lunch, and then wonder why I’m so grumpy at three o’clock.
Let’s solve this issue once and for all, with the best salad I have ever made for lunch. True story.
One day I just threw together some ingredients I had in my fridge, topped it with ranch/salsa dressing, and swooned. For real. It tastes amazing. The ingredients together are better than the sum of its parts. Or something like that.
I love dark greens for the nutritional content, but romaine would taste awesome too. I mean, it’s basically a taco salad anyway. I love the peppers and chips for crunch, and I must have cheese in my salad. It’s the number one way I’ll know that I’ll make it to the bottom of the salad bowl.
As for dressing, I cut ranch with some salsa to spice it up and also eliminate some calories. You could try fat-free ranch, but that’s not really my jam. I prefer the ranch/salsa combo for this salad. Try it!
And of course, there are endless ways to make it your own. Add grilled chicken or fish. Sometimes I throw in some corn and black beans. Skip the chips and add those crispy snap peas from Trader Joe’s. Most ingredients will work, it’s a very welcoming salad.
Dig in and fuel up for the rest of your day!
- 6 cups, spinach (rinsed)
- 3 bell peppers, chopped
- 2 mozzarella string cheese, chopped
- 1/2 cup, ranch dressing
- 1/2 cup, salsa
- 2 cups tortilla chips, crushed into pieces
- Divide first 4 ingredients between 2 bowls.
- Combing ranch dressing and salsa.
- Drizzle dressing over the top of salad, stir to coat.
- Top with tortilla chips.