| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup salsa
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper
- 2 cups crushed corn tortilla chips
- 1 head romaine lettuce, shredded
- 6 ounces jalapeno Jack cheese, shredded
- 6 green onions, chopped
- 3 Roma tomatoes, chopped
- 1/2 cup sliced olives
- 1/2 cup sliced pickled jalapenos, optional
Instructions
- In a blender, blend together the salsa and red wine vinegar. With the blender funning, slowly drizzle in the olive oil. Add salt and pepper to taste. Set aside.
- Divide the crushed tortilla chips among six 8-ounce Mason jars and then add some lettuce, jalapeno Jack, green onions, tomatoes, olives and jalapenos.
- To serve, add some dressing the Mason jars and shake them up!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 417 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 25 mg |
| Sodium | 620 mg |
Reviews
Super easy and makes a great lunch to take to work.( I did add some diced roast pork from yesterday’s dinner, a few black olives. I’m surprised this recipe doesn’t have higher ratings.
Excellent! Used mango habanero salsa, so good! Way to go, Trisha! She’s in love with a salad!
Charming idea. Taco meat or grilled chicken, but not the olives.
I was really curious as to how salsa and red wine vinegar would taste together. It is fabulous!!! This is going to be a favorite salad go to from now on!!! I agree that adding taco meat would only make it better.
Great idea! Add lean ground beef or chicken to make this a heartier salad and I added avocado. Tasty lunch or light dinner!