chopped romaine lettuce (5 or 6 cups or more)
2 roma tomatoes, diced
2/3 cup sharp cheddar cheese, shredded
2/3 cup "mexicorn" (I used store brand "fiesta corn")
1 cup ranch dressing
1/4 cup salsa
1/2 tsp. chili powder
1/2 tsp. cumin
The corn tortillas are used to make crispy strips to top the salad. Just drizzle olive oil on 5 or 6 tortillas...stack them up and slice thin.
Bake at 400 degrees for about 8 minutes, or until they are crispy.
While those are baking, prepare the dressing. Combine ranch dressing with salsa, stir in chili powder and cumin. Refrigerate until serving time.
Combine romaine, diced tomatoes, shredded cheddar, and corn in a salad bowl. Just before serving, toss with dressing and top with tortilla strips.
We had this salad for Sunday dinner, along with Kroger fried chicken, homemade drop biscuits, mashed red skin potatoes, white gravy, and buttered mixed veggies.
My younger son suggested that black beans would be a good addition to this salad. I think he's right. With the added protein it could be used as a main dish salad.
Or what about adding black beans and some chunks of chicken? That would be a good hearty salad.
We were celebrating Lonnie's birthday, and he requested Flourless Chocolate Cake.
That's what we had for dessert with a side of vanilla bean ice cream.