Mesquite Salad Recipe

Wash and dry the baby spinach and chopped romaine. Place them in a large salad bowl or on a serving platter and gently toss to combine.

Add halved tomatoes, sliced mushrooms, and thinly sliced red onion to the greens and toss lightly to distribute evenly.

General prep

Pat chosen protein dry with paper towels. Rub lightly with 1 tbsp olive oil and season evenly with mesquite seasoning (or the smoked paprika mix), plus the 1/4 tsp salt and 1/4 tsp black pepper.

Grilled Chicken

Preheat grill or grill pan to medium-high (about 400°F/200°C). Grill chicken breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Grilled Steak

Preheat grill or grill pan to high heat. Grill flank or skirt steak 3–5 minutes per side for medium-rare (adjust to desired doneness). Transfer to a cutting board and rest 5–7 minutes, then slice thinly across the grain.

Grilled Shrimp

Preheat grill or grill pan to medium-high. Thread shrimp onto skewers or place directly on grill. Grill 1.5–2 minutes per side until pink and opaque. Squeeze a lemon wedge over shrimp after cooking if desired.

Store-bought option

If using store-bought dressing, shake or whisk to recombine and set aside until ready to dress the salad.

Homemade Raspberry Vinaigrette

In a small bowl or jar combine 2 tbsp raspberry jam or 1/2 cup fresh raspberries (muddled), 3 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard (optional), 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust sweetness or acidity as needed; you can add 1/2 tbsp water to thin if too thick.

Homemade Balsamic Vinaigrette

In a small bowl or jar whisk together 2 tbsp balsamic vinegar, 3 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard (optional), 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Place the dressed greens and vegetables in the serving bowl or platter. If serving family-style, keep dressing on the side and toss at the table.

Top the salad with the sliced grilled protein of your choice, arranging evenly over the greens.

Sprinkle shredded cheese and crispy tortilla strips over the top. Add chopped cilantro if using.

Drizzle 1/4–1/2 cup of your chosen dressing over the salad (use less if you prefer lightly dressed) and toss gently to combine, or serve the dressing on the side for guests to add their own.

Serve immediately so tortilla strips remain crispy.