Dress up a packaged salad for new taste

April 09, 1997|By SEATTLE TIMES

The following quick recipe is from "Country Inns and Back Roads Cookbook" by Linda Glick Conway.

Fiesta salad

6-8 servings

3 slices bacon, cut into 1/2 -inch pieces

1 16-ounce package fresh salad mix (see note)

8 large cherry tomatoes, quartered

L 1 6-ounce jar marinated artichoke hearts, drained, quartered

1/4 cup grated Parmesan cheese

1 cup commercial salsa

1 cup commercial light ranch dressing

1 tablespoon lime juice

In a nonstick skillet cook the bacon until crisp. Drain on paper towels; refrigerate.

In a large bowl, combine the salad mix, cherry tomatoes, artichoke hearts and Parmesan. Cover with a paper towel and refrigerate until ready to serve.

Process the salsa in a blender or food processor until smooth. Add the ranch dressing and lime juice, blending to mix. Transfer to a jar, cover and refrigerate.

When ready to serve, add the bacon to the salad. Toss with the dressing and serve.

Note: A variety of packaged fresh salad mixes can be found in your produce section; use your favorite for this recipe.

Per serving: 141 calories; 3 g protein; 11 g fat; 10 g carbohydrates; 573 mg sodium; 3 g saturated fat; 4 mg cholesterol

Pub Date: 4/10/97

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