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Salad mixes greens with spicy sauce

THE BALTIMORE EVENING SUN

Add fiesta flavor to your next salad. Buy greens from the local salad bar to save even more time.

This recipe is from Pace Picante Sauces.

Fast Fiesta Ensalada

6 cups packed, assorted torn salad greens

1 1/2 cups cherry tomato halves

1 medium red bell pepper, cut into 1x 1/4 -inch strips

1/2 cup frozen, fresh or canned whole kernel corn, thawed and drained if necessary

1 2 1/4 -ounce can sliced ripe olives, drained

1/3 cup sliced green onions with tops

1/3 cup reduced-calorie or regular creamy Italian or Ranch dressing

1/3 cup picante sauce or thick salsa

Combine vegetables in large bowl; toss gently. Chill. Combine dressing and picante or salsa sauce. Drizzle over salad; toss gently to coat ingredients. Serves six.

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