Recipe for: Santa Fe Salad
From: Emmy Burton
Mix the following ingredients together in a bowl:
Dressing (toss with salad):
1/2 – 3/4 c. ranch dressing mixed with 1/4 – 1/2 c. salsa
1 head romaine lettuce – torn in bite-sized pieces
1/4 ea. juliened red and yellow pepper
1 c. cherry tomatoes, halved
1 avocado, cubed
Meat mixture:
2 c. shredded Monterey jack cheese 1 lb. sirloin (or rib-eye) steak (and/or chicken),
2 c. lightly crushed blue corn tortilla chips sliced in thin strips
1/2 lg. onion, sliced
Saute’ meat and onion in oil and season to taste with these spices:
chili powder, cayenne pepper, cumin, pinch pepper and salt
(sprinkle spices to coat meat –
less cayenne than chili powder and cumin)
Saute’ meat until liquid cooks off and mix with other salad
ingredients just before serving (meat gives the salad warmth)
Serve with fresh fruit and rolls.
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