Mexican Salad with
Tomatillo-Cilantro Dressing

salad

This fresh, flavorful salad is delicious!

This is a lot of work for a salad, so I use the rice, beans, meat, salsa, and guacamole for a hot Mexican dinner one night.  The next night I make the dressing and use the leftovers for this salad.


Make a few or all of the following- black beans, cilantro lime rice, steak, fresh salsa, and guacamole

       


ranch

Prepare Ranch dressing by mixing the milk, mayonaise, and 3 T ranch powder.

tom

To roast the tomatillos, heat a small skillet over med/high heat.  Lay foil on top so the tomatillos don't stick.  Husk and wash the tomatillos.  Cut the top core out and half them. 

roasttom

Place them skin side down in the pan.  Roast 3-4 minutes, they should be browned and just starting to blacken.  Turn them flesh side down and roast until tender all the way through. 


1 package or 3 T Hidden Valley Ranch Dressing Powder (not the buttermilk or dip variety)
1 c milk
1 c mayonnaise
2 tomatillos

jal

Seed and chop the jalapeno.

blend

In a blender add 1 cup Ranch dressing, tomatillos, jalapeno and sugar.

blend2

Blend until smooth.


1 c ranch dressing (from recipe above)
1 jalapeno
1-2 limes
1/2 t sugar

cil

Add the cilantro and blend until cilantro is fully incorporated, but flecks remain (don’t make it completely smooth). 

done

Add lime juice to taste.  Cool and refrigerate.


1 bunch cilantro
You can use prepared Ranch dressing, but it isn't as good.

This dressing is best served cold.  If it's made last minute, cool it off in an ice bath.

oil

Heat ¼ inch vegetable oil in a skillet over medium heat. 

 

tort

Cut 1/4 inch strips from 2 corn tortillas. 

fry

Place in hot oil and fry until golden.  If they brown they are overdone. If they brown really fast the oil is too hot.


2 corn torillas
1/2 c vegetable oil
salt

drain

Remove from oil and place on a paper towel.  Sprinkle with salt to taste.

let

In a large bowl, mix the lettuce, beans, rice, and meat.  Toss with dressing.  Place tortillas, if using, on four large plates. 

salad

Divide salad on top of tortillas.  Top each with tortilla strips, salsa, and guacamole.  Serve with a lime wedge on the side. Enjoy!


6-8 c Romaine lettuce
1/2 c prepared dressing
1/2 lb prepared steak
1 c prepared black beans
1 c prepared cilantro lime rice
4 flour tortillas- (optional, to go under the salad)
1/4 c salsa
1/4 c guacamole
prepared tortilla strips
lime wedges- to serve on the side
Problems

This is a lot of work for a salad, so I use the rice, beans, meat, salsa, and guacamole for a hot Mexican dinner one night.  The next night I make the dressing and use the leftovers for this salad.

 

Cilantro Ranch Dressing
serves 4 as a dinner salad

Ranch Dressing
1 package or 3 T Hidden Valley Ranch Dressing Powder (not the buttermilk or dip variety)
1 c milk
1 c mayonnaise

Dressing
1 c ranch dressing (from recipe above)
2 tomatillos
1 jalapeno
1-2 limes
1/2 t sugar
1 bunch cilantro

Tortilla Strips
2 corn torillas
1/4 c vegetable oil
salt

Salad
6-8 c Romaine lettuce
1/2 c prepared dressing
1/2 lb prepared steak
1 c prepared black beans
1 c prepared cilantro lime rice

Top with
4 flour tortillas- (optional, to go under the salad)
1/4 c salsa
1/4 c guacamole
prepared tortilla strips
lime wedges- to serve on the side

1.  Prepare the (1)Ranch dressing by mixing milk, mayonaise, and Ranch powder.

2.  To roast the tomatillos, heat a small skillet over med/high heat.  Lay foil on top so the tomatillos don’t stick.  Husk and wash the tomatillos.  Cut the top core out and half them.  Place them skin side down in the pan.  Roast 3-4 minutes. They should be browned and just starting to blacken.  Turn them flesh side down and roast until tender all the way through.
 
3.  Seed and chop the jalapenos.  In a blender add 1 cup ranch dressing, tomatillos, jalapeno and sugar.  Blend until smooth.  Add the cilantro and blend until cilantro is fully incorporated, but flecks remain (don’t make it completely smooth).  Add lime juice to taste.  (2)Cool and refrigerate.

4.  Heat ¼ inch vegetable oil in a skillet over medium heat.  Cut 1/4 inch strips from 2 corn tortillas.  Place in hot oil and fry until golden.  If they brown they are overdone. If they brown really fast the oil is too hot.  Remove from oil and place on a paper towel.  Sprinkle with salt to taste.  Set aside     

5. In a large bowl, mix the lettuce, beans, rice, and meat.  Toss with dressing.  Place tortillas, if using, on four large plates.  Divide salad on top of tortillas.  Top each with tortilla strips, salsa, and guacamole.  Serve with a lime wedge on the side. Enjoy!


Notes
1.  You can use prepared Ranch dressing, but it isn't as good.

2.  This dressing is best served cold.  If it's made last minute, cool it off in an ice bath.


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