I’M BACK! I feel like I say this a little too often. Anyway, I’m in full “get ready for summer” mode so I needed to share my favorite vegan Southwest Salad recipe. Its easy, satisfying, and oh so delicious!
Admittedly, I’m not really a big fan of salads. After finishing one, I’m usually looking for what’s next. To fix this empty stomach problem, I started adding cooked food to my salads. Yes, I know…not groundbreaking but it made a difference in how I enjoyed salads. It was also another easy way for me to add another weeknight meal into rotation without using the stove. Just mah cutting board and silicone baking sheet.
In fact, I make this salad so often on my “lazy” nights that I’m beginning to hear groans from the gallery when I announce “Southwest Salad for dinner”.
My favorite part of the salad is obviously the potatoes. Anyone else buy a 5lb bag every grocery run? The potatoes are perfectly seasoned and baked to crispy perfection. They almost serve as croutons on the salad but way better. Paired with the ranch dressing, its almost as if you’re not eating something semi-healthy. I usually use spinach because I feel like I’m sneaking in those dark leafy greens (while covered in ranch) but feel free to use whatever greens you have on hand.
And of course what’s a southwest salad without black beans and corn. The combo works perfectly and get in some easy protein.
Oh, and I didn’t forget about the ranch. Its amazing. Truly amazing. Another super easy sauce to use on everything. Also, potatoes and ranch? Need I say anything else?
If you try it, let me know in the comments!
Southwest Spinach Salad with Baked Seasoned Potatoes
Servings: 2 people
