Iceberg Prairie Salad with Smoky Green Chile Ranch Dressing Recipe

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:

1. Divide the shredded iceberg lettuce evenly among four salad bowls, creating a crisp base in the center of each.
2. Artfully arrange the quartered tomatoes, pitted olives, and thin radish slices over the lettuce for a burst of color and crunch.
3. Drizzle 2 tablespoons of the Smoky Green Chile Ranch Dressing over each salad to infuse smoky, spicy magic.
4. Finish with a sprinkle of sliced scallions for fresh, vibrant flair.
5. 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