Southwestern Chopped Salad with Cilantro Dressing

Southwestern chopped Salad

Thank you, Kaitlin, for posting this awesome salad on The Garden Grazer! I first ran across it when needing to take a salad to a dinner party.

It was so good that I made it as a meal tonight (along with some yummy bread) for my family.  I’m always looking for a new salad to switch things up a bit, and the southwest flavors are my favorites.  

By the way, I married a 6’2″ man. He likes to have a substantial dinner, but he also appreciates the healthy options.  This one (plus bread) filled him up and he really enjoyed it!

Pros:  This salad is super easy to throw together.  With no cooking involved, it’s a win for busy weeknights.

Cons: My kids aren’t big fans of lettuce. That’s not a con against this recipe, really, because they still enjoyed all of the other ingredients (corn, black beans, tomatoes, avocados, bell peppers).

Notes: I didn’t notice until my second time making this dressing, but there’s a little note on the original recipe that suggests adding honey/agave and/or cumin.

I added both tonight and definitely liked it better.  I added 1/4 tsp. cumin and probably between 2 and 3 tsp. of honey.  I also added a little more salt, which brought out the flavors a bit more.

The Rankings (1 = Terrible, 10 = Outstanding)

  • Yum Factor – 9 – I still feel like it’s missing something, but I can’t put my finger on it.  Tortilla strips?
  • Time to Prep – 10 – The dressing is super easy if you have a food processor or blender in your kitchen.
  • Simplicity of Ingredients – 10
  • Ease of Assembly – 10
  • Bang for Your Buck – 9
  • Overall Practicality – 9 – Because I still have to make a little something extra for the kiddos.

Good as a main dish OR a side, you’ll enjoy this fresh and yummy salad!

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