Park Slope Recipes from New York Tiny Kitchen: Victoria's Chopped Fiesta Salad

Chopped Fiesta Salad

Sometimes you just need a good salad. I came up with this simple, yet tasty, fiesta salad that is a meal by itself or paired with a main course. I served it with
roasted chicken breasts. Serve with salsa dressing for more flavor.

INGREDIENTS:

• 2 Cups Chopped Spinach
• 2 Cups Chopped Romaine
• 1 Chopped Ripe Tomato
• 1 Medium Chopped Red Bell Pepper
• 1 Medium Chopped Yellow Bell Pepper
• 1 Cup Corn
• 1 Large Chopped Cucumber
• 5 Chopped Radishes
• 1 Small Chopped Zucchini
• Tortilla Chips
• Salsa Dressing

DIRECTIONS:

Chop the spinach and romaine lettuce and place in a large bowl. Chop the tomato, red and yellow bell pepper, cucumber, radishes and zucchini. Add to the spinach and romaine. Add the corn. Toss the salad. Arrange tortilla chips around the edges of the bowl and crumble a few on top. Serve immediately as the tortilla chips tend to get a big soggy if left to sit long. Serves 4 people. 

To make the salsa dressing all you need to do is to combine 1 cup of ranch
dressing to 2 cups of salsa in a food processor or blender. Place in the fridge for 30 minutes.