Southwest Chopped Salad with Mexi-Ranch Dressing
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 salads
A beautifully colored chopped salad filled with vegetables and cheese then garnishes with spicy quesadillas and served with a cool Mexi-Ranch dressing.
For the Salad:
  • 6 c. lettuce, chopped
  • 1 ear corn, kernals cut off of it
  • ½ c. black beans, rinsed and drained
  • 1 bell pepper, chopped
  • 2 jalapenos, minced
  • 1 avocado, chopped
  • ¼ c. Kerrygold Skellig Cheese, chopped
  • ½ onions, chopped
  • 2 radishes, chopped
For the Mexi-Ranch Dressing:
  • ½ c. Ranch dressing
  • ¼ c. southwest salsa
  • ¼ c. avocado, mashed
For the Quesadilla:
  • 4 flour tortillas
  • 2 t. butter
  • ½ c. Kerrygold Aged Cheddar cheese, thinly sliced
  • 2 jalapenos, minced
  1. In a large bowl combine all of the salad ingredients and toss to combine. Place two cups of salad on each of 4 plates.
  2. To make the dressing, simply combine the ranch dressing, salsa, and mashed avocado in a small bowl. Mix until combined. Set aside.
  3. To make the quesadillas, butter one side of a tortilla and put it in a large skillet over medium heat. Place half the cheese on top of the tortilla and sprinkle with half the jalapenos. Place another tortilla on top with the top of it buttered. Cook for 5 minutes on one side, flip, then cook for 3 minutes or until golden brown. Remove from pan and cut into 8 wedges. Repeat for remaining quesadilla.
  4. Place 4 quesadilla wedges on each salad. Serve with Mexi-Ranch dressing.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at