Cilantro Lime Ranch Layered Salad

• Vegetarian

• Produce

  • 2 Avocados, medium
  • 1 can Black beans
  • 6 tbsp Coriander
  • 1 Lime, whole
  • 1 large head Romaine lettuce
  • 2 Tomatoes
  • 1/4 cup White onion

• Condiments

  • 1 can Black olives
  • 1 tbsp Lime juice
  • 1/4 cup Mayonnaise
  • 1/2 cup Salsa, green

• Baking & Spices

  • 1 packet Ranch dressing mix
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Tortilla strips

• Dairy

  • 1/2 cup Queso fresco
  • 3/4 cup Sour cream

Found on heatherlikesfood.com

Description

Ingredients

• 1 large head romaine lettuce, chopped
• 2 tomatoes, quartered and diced
• 1/4 C white onion, diced
• 2 tbsp cilantro, chopped
• 1/2 tsp salt
• 1 tablespoon lime juice
• 1 can (15 oz) black beans, drained and rinsed
• 2 medium avocados, diced
• 1 can (6 oz) sliced black olives
• 1/2 C queso fresco, crumbled
• 1 packet ranch dressing mix
• 3/4 C sour cream
• 1/4 C mayonnaise
• 1/2 C green salsa
• 1/4 C cilantro
• 1 whole lime, juiced
• Tortilla strips, cilantro and limes for garnish

Directions

• Combine tomatoes with onion, first measurement of cilantro, lime juice and salt. Set aside for 5-10 minutes. In a clear glass bowl layer romaine in the bottom of the bowl. Top with the tomato mixture, followed by a layer of black beans, avocado, black olives and queso fresco. In a blender jar combine sour cream, mayonnaise, green salsa, cilantro and lime juice. Blend until smooth. Spoon dressing over the top of the cheese layer and smooth, spreading the dressing to the sides of the bowl to seal in the ingredients. Cover bowl and refrigerate for a few hours to let flavors meld. Can be made up to 24 hours before serving. Just toss with the dressing when ready to eat.
• Combine tomatoes with onion, first measurement of cilantro, lime juice and salt. Set aside for 5-10 minutes.
• In a clear glass bowl layer romaine in the bottom of the bowl. Top with the tomato mixture, followed by a layer of black beans, avocado, black olives and queso fresco.
• In a blender jar combine sour cream, mayonnaise, green salsa, cilantro and lime juice. Blend until smooth.
• Spoon dressing over the top of the cheese layer and smooth, spreading the dressing to the sides of the bowl to seal in the ingredients.
• Cover bowl and refrigerate for a few hours to let flavors meld. Can be made up to 24 hours before serving. Just toss with the dressing when ready to eat.