Sant Fe Salad With Home Made Creamy Ranch Dressing
By: More is More Mom
Published: Tuesday, November 16, 2010 - 6:10am

Ingredients




Dressing Ingredients:
3/4 cup sour cream
1 cup mayonnaise
 cup buttermilk
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1/4 teaspoon ground coriander
1/2 teaspoon red chile powder
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon heaping flat leaf parsley, finely chopped
Salad ingredients:
3 heads Place of Romaine lettuce, roughly chopped, into a serving bowl
1/2 cup of chopped red onion
2 tablespoons heaping fresh chopped cilantro
1 teaspoon jalapeno pepper, seeded and minced
2 tablespoons lime juice
1/2 teaspoon salt
1 avocado, peeled, seeded and cubed
15 oz can of red kidney beans, drained and rinsed
8 oz can of black olives, drained and sliced
1 cup of plum tomatoes seeded and finely chopped

Preparation

1 In a bowl, whisk together; 2 Cup sour cream 3 Cup mayonnaise 4 Cup buttermilk 5 Tbsp red wine vinegar 6 Add; 7 Tsp minced garlic 8 Tsp ground coriander 9 Tsp red chile powder 10 Tsp sugar 11 Tsp salt 12 Tsp ground white pepper 13 Heaping Tbsp flat leaf parsley, finely chopped 14 Mix well and store in an airtight container 15 Salad: 16 Place 3 heads of Romaine lettuce, roughly chopped, into a serving bowl 17 In a small mixing bowl, combine; 18 Cup of chopped red onion 19 Heaping Tbsp fresh chopped cilantro 20 Tsp jalapeno pepper, seeded and minced 21 Tbsp lime juice 22 Tsp salt 23 Mix well 24 In a medium mixing bowl, combine; 25 Avocado, peeled, seeded and cubed 26 Oz can of red kidney beans, drained and rinsed 27 Oz can of black olives, drained and sliced 28 Cup of plum tomatoes seeded and finely chopped 29 Mix well 30 Add onion mixture avocado mixture and set aside until ready to serve. You can prepare this in the morning and refrigerate until ready to serve lunch. 31 Add dressing to lettuce and toss to coat 32 Place a serving of lettuce on each plate 33 Scoop a heaping spoonful of the vegetable mixture on top of the lettuce 34 Top with lightly crumbled tortilla strips 35 Serve