Southwest Salad with Cilantro-Lime Vinaigrette
I think I had this salad for lunch EVERY DAY last week. Not this exact salad, but a version of it. The salad is pretty much just whatever Mexican/Southwest mix ins you love or have on hand. It’s delicious, but believe me, it is ALL about this dressing. After the 3rd or 4th time I ate it last week, I decided that things between us ->me & this salad<– may be getting serious and it was high time I blogged about it and quit keeping it all to myself. So I snapped a pic and then got sidelined by a heel spur and never got around to blogging it for you! Forgive me!
For the salad base, I have used:
-leftover chicken or steak fajita meat, with sauteed peppers, onions & lots of colby jack cheese.
-Sliced chicken or steak with corn, black beans, avocado & cheese.
-The day I snapped the pic I just threw in some steak, tomatoes, avocado, & cheese and YOU GUYS! You just can not go wrong with this salad & dressing.
The trick to me getting more veggies in my diet is
1) have veggies in my fridge (duh)
2) Have a DELICIOUS homemade dressing on hand for salads or dipping.
I am in no way, shape, or form a food snob but I detest bottled dressing. This vinaigrette is my new fave and I can’t wait for you all to try it!
- 3 cloves garlic, finely minced
- 1/4 cup fresh squeezed lime juice
- 1/4 cup honey
- 1 Tbsp balsamic vinegar
- 1/4 cilantro leaves, chopped
- 1/2 cup olive oil
- salt & pepper to taste
Combine all ingredients in a bowl and whisk until incorporated. Add salt & pepper to taste.
Any of the following ingredients:
Lettuce greens ( I like dark leafy ones for this salad!)
grilled chicken or steak
Sauteed peppers & onions
Any kind of cheese you like
crushed tortilla chips to sprinkle on top