This salad is simple and quick, and you can likely whip it up without a run to the market. Balanced by tasty dressings, this is a go-to mid-week meal for a busy family. This is also a nice option for Sabbath lunch, as all ingredients can be prepared ahead of time, and enjoyed chilled or at room temperature. We hope you enjoy!
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Ingredients
Romaine (1 bunch per dinner sized portion)
Tomatoes (1/2 roma tomato per serving)
Red Onion, sliced and cut in half
Shredded Mexican blend cheese
Creamy Salsa dressing
Avocado (1/2 per serving)
1 chicken breast, grilled or pan seared
Scallions, chopped fine (1 scallion for every bunch or romaine)
1 Red bell pepper, sliced
1 Green bell pepper, sliced
1 Yellow bell pepper, sliced
1/2 Red onion, sliced
3-4 portabella mushrooms, sliced
1.5 tablespoons Badia Sazon Complete
Directions
- Heat 1 tablespoon of oil in skillet over medium-high heat.
- Add both bell peppers, onions, mushrooms, 1.5 tablespoons of Badia Sazon, and cook at a high heat until tender. Cook for approximately 4-5 minutes to make sure they are tender, but still have crunch. Remove from heat and set aside.
- Mix romaine and scallions to fully incorporate. Add to the dish you plan to eat from.
- Add uncooked vegetables, fajita veggies, and cheese on top of the romaine blend.
- Prepare creamy salsa dressing by simply mixing equal parts of your favorite ranch dressing and chunky salsa. The salsa should be chunky for the desired effect.
- Top salad with creamy salsa and Cilantro Chile Lime Vinaigrette. Enjoy!
Shalom!! APTTMH, This looks absolutely amazing, I will definitely be trying this recipe!! MHNCBU
All praises sissy! Let us know how you it turns out. I think I’ll try salmon the next time I make this! #burnthefat Love you bunches!