A hearty tex-mex inspired salad with crunch peppers, onions, and tortilla chips. A sweet and tart cilantro dressing make this a winner.
When it is cold and dreary outside and you need something summery and colorful to remind you that winter will not last forever, make this salad. With bright hues of red, purple, orange and lots of green, it’s a feast for your eyes, as well as your stomach. And the sweet-tart dressing is one of my absolute favorites. It also has a nice herbal hit from the fresh cilantro, and is a snap to make in the blender.
At my house, we eat a lot of salads like this. At the beginning of the week, I’ll grill or bake a few extra chicken breasts or steaks to keep on hand to add to a salad later in the week. The protein takes a simple salad and turns it into a good-for-you meal. You can easily make this vegetarian. Just add an extra helping of beans to bump up the protein.