Recipe

Rodney K. Taylor
Director of Food and Nutrition Services Fairfax County Public Schools
Fairfax, Virginia
“Changing the food in schools can be a catalyst for changing the community.”

Mexican Chopped Salad with Yogurt Cilantro Lime Ranch Dressing

Greek yogurt and cilantro combine for a refreshingly flavorful dressing that perfectly complements a salad of fresh chopped vegetables. It’s the ultimate summer side dish.

Serves 8 – 10

MEXICAN CHOPPED SALAD INGREDIENTS:

  • 1 head Romaine lettuce, chopped
  • 2 ears of corn (raw), kernels cut from cob
  • 4 mini (or 1 large) orange peppers, diced
  • 4 Roma tomatoes, diced
  • 1 cucumber, peeled and diced
  • 1/2 medium red onion, chopped
  • 2 avocados (ripe but still slightly firm), diced
  • 1 can black beans, drained and rinsed

YOGURT CILANTRO LIME RANCH DRESSING INGREDIENTS:

  • 1 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 6 tablespoons milk
  • 1/2 cup packed cilantro, very finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 2-3 pinches of cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh lime juice

DIRECTIONS:

Add all salad dressing ingredients in a mixing bowl and whisk to combine (add more milk/lime juice if desired for a thinner consistency). Toss all salad ingredients together in a bowl. Add the salad dressing.