Fiesta Wedge Salad
The traditional wedge salad is given a Mexican twist with a delicious homemade dressing and fiesta toppings.
Servings: 4 wedges
Ingredients
- 1 head iceberg lettuce
- 1/4 cup shredded cheese {I used Colby-Jack}
- 1 small tomato {diced}
- 20-30 leaves cilantro
- 1 small can sliced olives
- 1/2 cup tortilla strips {see notes}
Dressing
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp taco seasoning
- 1 tsp milk {to thin out dressing}
Instructions
- Remove any outer leaves from the lettuce that look brown or discolored. Take a small knife and cut the core of the lettuce from the bottom of the lettuce. Cut the head of lettuce into quarters.
- In a bowl combine dressing ingredients and whisk until combined.
- To assemble salads, drizzle top of each wedge with salad dressing. Top with shredded cheese, chopped tomato, cilantro leaves, olives and tortilla strips. Serve immediately.
Notes
*If you choose to make your own tortilla strips, cut a couple of tortillas into small and thin strips. Put onto a baking sheet that has been sprayed with non-stick spray. Then spray the top of the tortilla strips with non-stick stray and sprinkle with kosher salt. Bake at 400 degrees for 4-5 minutes or until golden brown.