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Southwest Salad with Whipped Cottage Ranch

Ingredients: (makes 2 entree salads)
For the salad: 

  • 1 sweet potato, cubed

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 1 head romaine lettuce, chopped

  • ½ cup black beans, rinsed

  • 1 cup cherry tomatoes, halved

  • 1 avocado, sliced

  • 1 ear of corn, kernels cut off the rib

  • ¼ red onion, thinly sliced

  • ¼ cup crushed tortilla chips or crispy tortilla strips

  • ¼ cup chopped cilantro, optional

For the dressing:

  • 1 cup Good Culture Cottage Cheese

  • 2 tablespoons chopped chives

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons chopped fresh parsley

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon fine-grain sea salt

  • Zest of 1 lemon

  • Juice of 1 lemon

  • Freshly cracked black pepper, to taste

Instructions: (makes 2 entree salads)

For the salad: 

  1. Preheat the oven or a toaster oven to 400 F. 

  2. Line a baking tray with parchment paper. Toss the cubed sweet potato with the olive oil and smoked paprika. Bake for 10 minutes or until tender.

  3. Meanwhile, prepare the dressing. Add all of the dressing ingredients to a small food processor, and pulse until smooth, adding a splash of olive oil or water to thin, if needed. 

  4. Arrange the salads: divide the chopped romaine among two salad bowls, and top each with berans, cherry tomatoes, avocado, corn, red onion, tortilla strips, and cilantro, if using. Drizzle with the dressing, and toss to combine.