Fiesta Garden Salad

Fall is upon us and gardens everywhere are producing summer’s last crops. Before you know it the luxury of fresh off the vine tomatoes and creamy sweet corn will be a thing
of the past. At the same time you are probably just as tired of finding new ways to cook up that zucchini and summer squash that take produce in overabundance as the rest
of us. I’m always looking for new ways to use my summer garden vegetables and my new Fiesta Garden Salad adds just the spin I was looking for. New flavors such as zesty
lime juice, spicy chili powder, and creamy Jalapeno Ranch Dressing turn my typical garden salad into a fun fiesta in my mouth.
I love fresh vegetables but roasting them brings out a natural sweetness that pairs well with the spicy zesty flavors throughout this salad. A quick toss in olive oil insures even
roasting and fresh lime juice takes the place of salt in this simple recipe.I love cheese in my salads and I find that a few crumbles of mild Queso Fresco give me the salty
creaminess I’m looking for.

Litehouse makes the absolute perfect dressing for my salad, Jalapeno Ranch. Nothing goes better with a garden salad than the herb filled flavor of Litehouse’s Ranch Dressing
but the spicy addition of jalapeno in their Jalapeno Ranch Dressing puts this Fiesta Garden Salad over the top. It’s sort of a Ranch Dressing for adults!

When using fresh corn on the cob, which I highly suggest during the summer months, be careful not to cut too close to the cob or you will end up with tough corn kernels. Try
cutting off the kernels over a large bowl, they sure can fly all over the place when they hit a flat surface such as a cutting board! I usually end up with more on the floor than on
the board!

Don’t let that last crop of the summer go to waste, or to the squirrels. Bring out the natural sweetness produced by the summer sun and roast them off with fun flavors from the
border. Say goodbye to a great summer with a Fiesta as you prepare for the changing of the seasons.

Fiesta Garden Salad

Serves 2 | Finish in 25 minutes

Take advantage of summer's last crop. Fresh garden veggies are roasted until sweet and charred and tossed in with fun Tex Mex flavors.


6c. romaine lettuce, 1 zucchini sliced into half moons, 1 summer squash cut into half moons, 1 c. cherry tomatoes halved, 1 ear fresh corn cut from the cob, 1/2 red onion sliced thin, 1 tsp. chili powder, 1 lime, 1/2 c. crispy tortilla strips, 1/4 c. queso fresco cheese, Litehouse Jalapeno Ranch Dressing,


Preheat the oven to 400 degrees. Toss the zucchini, summer squash, tomatoes, corn, and red onion on a baking sheet with a drizzle of olive oil and the chili powder. Squeeze half of the lime juice over the vegetables and roast in the preheated oven until tender and slightly charred, about 20 minutes. Place 3 c. of the romaine lettuce in each bowl. Top with the roasted vegetable mixture, tortilla strips, queso fresco, Jalapeno Ranch Dressing, and remaining lime juice.

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