My finished SOUTHWEST SALAD! yUmMy! The cilantro lime dressing on top is icing on the cake! |
Cilantro, lime, jalapeno, and tomatillos make up the yummy, green, creamy dressing we call Cafe Rio Tomatillo Salad Dressing . |
Cafe Rio's Cilantro-lime-tomatillo salad dressing....super yum. |
Cafe Rio's Creamy Cilantro-lime-Tomatillo Dressing
Source: Sheri Denney
Ingredients:
1 (1 ounce) package Hidden Valley Ranch Dressing mix1 cup buttermilk
1 cup Mayo
1 large or 2 small tomatillos (they are green and by the tomatoes)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 teaspoon lime juice
1/2 to 1 small jalapeno, seeds removed
Chop veggies fine, throw ingredients in the blender and Mix together and then refrigerate. The dressing gets spicier the longer it is kept in the fridge.
I threw the ranch mix in with the buttermilk and mayo and diced up the 1/2 jalapeno (remove the seeds for sure!) since I don't like my dressing too hot. More jalapeno, the hotter and spicier it gets. |
Then I peeled the tomatillo and chopped it up. |
Then threw it in the blender too along with the chopped cilantro. |
I chopped them all up and blended it in my blender. I absolutely LOVE this Cafe Rio cilantro lime salad dressing.....it's my new fav. |
I cut up all my veggies to start....then added a can of drained black beans and white corn. |
SOUTHWEST CHICKEN SALAD
3 Cups romaine lettuce
cherry tomatoes sliced in half
1 small avocado diced
1 cup or small can of Niblets white corn (or frozen white corn)
1 drained can of black beans
1/4 cup sliced and diced red onion
1/4 cup red pepper diced (optional)
1 1/2 cups diced rotisserie chicken cubed up (optional)
spicy tortilla strips on top to taste
Southwest Salad....Here it is before the tortilla strips and dressing were added...... |
Oh Heavenly yum, I could eat this salad with the Cilantro Lime dressing for days.....and I DID! |
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