Iceberg Prairie Salad with Smoky Green Chile Ranch Dressing (George Stella) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
4 cups shredded iceberg lettuce |
3 yellow tomatoes, quartered (may use 4 cherry tomatoes, cut in half) |
20 oil-cured black olives, pitted |
4 large radishes, sliced |
smoky green chile ranch dressing, recipe follows |
2 scallions, thinly sliced |
Directions:
1. Pile equal amounts of lettuce in the center of 4 bowls. Top each salad with the tomatoes, olives, and radish. Drizzle 2 tablespoons of the dressing over each salad, and sprinkle with the scallion. Serve.
2. Smoky Green Chile Ranch Dressing:
3. 1 cup low-carb ranch dressing (recommended: no more than 1 carb per 2 tablespoons)
4. 1 (4-ounce) can diced green chiles, drained
5. 2 teaspoons chipotle pepper sauce (recommended: Tabasco)
6. 1 teaspoon finely chopped cilantro leaves
7. 1 clove garlic, minced
8. Whisk all the ingredients together in a bowl. Refrigerate until needed.
9. Yield: about 12 servings
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