Southwestern Chipotle Salad
February 6th, 2009 | 
Author: Share your favorite venison recipe | Buy “The Hunting Widow’s Guide to Great Venison Cooking” today | Learn to Cook at Rouxbe Online Cooking School
I love my salads. I love my southwestern food too. I really love when the two are combined. This salad is hearty and yummy.
Recipe: Southwestern Chipotle Salad
Ingredients
- 3 cups greens (mesclun, romaine…your choice)
- 3 oz grilled venison, chopped
- 1 oz Monterrey jack cheese, grated
- 2 tbs black beans
- 2 tbs corn
- 2 tbs red onion, sliced
- 1 small tomato, chopped
- 1 small carrot, shredded
- 1 tbs fresh cilantro
- 2 tbs chipotle ranch dressing
- 1 wedge of lime
Instructions
- Mix all ingredients together, and squeeze lime juice from wedge over salad. Serve with tortilla chips.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
Culinary tradition: Mexican
Recipe: Chipotle Ranch Dressing
Ingredients
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1/3 cup mayonnaise
- 2 tbs buttermilk
- 1 tbs chipotle hot sauce
- 3 tbs minced fresh cilantro leaves
- 1 scallion (white and green parts), very thinly sliced
- 1/2 tsp finely grated orange zest
Instructions
- Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.
Quick Notes
Recipe from the Food Network
Cooking time (duration): 5
Microformatting by hRecipe.
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