Get the Recipe: Chipotle Ranch Salad
Do you make your own salad dressing? Well, if not, then my Chipotle Ranch Salad is just the reason to start! The salad dressing comes together quite easy, just throw the ingredients in your blender and then you’re done.
Ingredients
For the Salad:
- ½ pint cherry tomatoes
- ½ cup corn, cooked – either frozen, canned, or cut off a boiled or grilled cob
- 1 head romaine lettuce, or whatever your favorite greens are
- 1 small avocado, sliced or diced
- ¾ cup black beans, or pinto beans that have been warmed/cooked
- ½ cup queso quesadilla shredded cheese, or a cheese of your choice
- tortilla strips or chips, either homemade or store-bought
For the Chipotle Ranch Dressing:
- ⅓ cup mayonnaise, or vegan mayo
- ¼ cup sour cream, or vegan sour cream
- 1 small Chipotle pepper, that comes in the can in the sauce + 1 teaspoon of the sauce (use less if you don’t want it too spicy)
- ½ teaspoon Italian seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, or to taste
Equipment
- 1 high-speed blender
- Cutting Board
- Chef's Knife
Instructions
Make the Homemade Chipotle Ranch Dressing (makes scant ⅔ cup):
- In a high-speed blender, add the ingredients for the dressing and 2 tablespoons of cold water and blend until smooth, about 15 seconds. Store in an air-tight jar or container if you have any leftover. Will keep for up to 4 days in the fridge. Add a little more water to thin out, if needed.
Assemble salad:
- In a serving bowl or platter, add in your lettuce or greens, and then add whatever toppings that you chose to use for this salad. Then drizzle with your salad dressing and enjoy!