Iceberg Prairie Salad with Smoky Green Chile Ranch Dressing
Inspired by George Stella
- Difficulty: Easy
- Serves: 4 portions
- Nutrition Per Serving: 139 calories, 12g fat, 2g saturated fat, 6g carbohydrates, 2.5g fiber
- Total Time: 10 minutes
- Prep Time: 10 minutes
- 4 cups finely shredded iceberg lettuce
- 3 yellow tomatoes, cut into quarters (or 4 cherry tomatoes, halved)
- 20 oil-cured black olives, pitted
- 4 large radishes, sliced thin
- Smoky Green Chile Ranch Dressing (recipe below)
- 2 scallions, sliced
Smoky Green Chile Ranch Dressing
- 1 cup low-carb ranch dressing (look for one with a maximum of 1g carbs per 2 tbsp)
- 1 (4 oz) can chopped green chiles, well-drained
- 2 teaspoons chipotle pepper sauce (such as Tabasco Chipotle)
- 1 teaspoon finely chopped fresh cilantro
- 1 small garlic clove, minced
Directions:
- Divide the shredded iceberg lettuce evenly among four salad bowls, creating a crisp base in the center of each.
- Artfully arrange the quartered tomatoes, pitted olives, and thin radish slices over the lettuce for a burst of color and crunch.
- Drizzle 2 tablespoons of the Smoky Green Chile Ranch Dressing over each salad to infuse smoky, spicy magic.
- Finish with a sprinkle of sliced scallions for fresh, vibrant flair.
- Serve immediately and watch your guests dive into this refreshing, low-carb delight!
Make the Dressing: Whisk all ingredients together in a medium bowl until creamy and smooth. Yields about 12 servings. Chill until ready to dazzle your salad.
Recipe adapted from George Stella
