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Southwestern Chopped Salad


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Southwestern Chopped Salad 0 Picture


  • 6 cups iceberg lettuce in chunks
  • 8 ounces fresh white mushrooms quartered
  • 1 1/4 cups chopped tomatoes
  • 1 1/4 cups corn kernels
  • 1 cup Monterey Pepper Jack cheese in 1/2" chunks
  • 1/4 cup sliced pitted ripe olives
  • 1/2 cup prepared oil and vinegar salad dressing
  • 2 tablespoons chili sauce (or 1/2 tspn chili powder or 1/4 tspn green Tabasco sauce)


Servings 4


Step 1

In a large bowl, toss lettuce with mushrooms, tomatoes, corn, cheese and olives. Whisk together dressing with either chili sauce, chili powder or green Tobasco. Pour over salad; toss and serve.

This recipe yields 4 to 6 servings.

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