Beef Fajita & Corn Salad with Salsa Ranch. 1 Lb beef fajitas, uncooked and marinated. 1 1/2 cup(s) sweet corn, frozen. 1/2 cup(s) light ranch salad dressing. 2 Tbsp fire roasted salsa. 6 cup(s) romaine lettuce, shredded. 1 cup(s) unsalted tortilla chips, coarsely crushed. 2 medium roma tomato, diced. 1 cup(s) cheddar.
Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
That way, you can mix together the corn salad and serve it at once, while the. Exchanges: 1Â½ starch, 1Â½ vegetable, 4 lean meat 2 Carbohydrate Servings .
Chipotle chiliesâ€”fresh jalapeÃ±os that have been dried and then smokedâ€”are preserved in a spicy, vinegary tomato sauce called adobo. Cans of chipotle .
Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will .