Southwestern Recipe
Iceberg lettuce | romaine lettuce | pepper jack cheese | sliced avocado | chopped bacon | pico de gallo | tortilla strips | mango-habanero ranch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Dressing
Method
Preparation
- 1
Wash and Chop Lettuce
Begin by thoroughly washing the iceberg and romaine lettuce. Remove any wilted leaves. Chop the iceberg lettuce into bite-sized pieces and tear the romaine lettuce into smaller, manageable pieces.
- 2
Prepare Toppings
Slice the avocado into thin wedges. Cook the bacon until crispy, then chop it into small pieces. If using store-bought pico de gallo, ensure it is fresh and well-mixed.
Assembly
- 3
Mix the Salad
In a large salad bowl, combine the chopped iceberg and romaine lettuce. Gently toss them together to ensure an even mix.
- 4
Add Toppings
Layer the sliced avocado, chopped bacon, pico de gallo, and pepper jack cheese over the lettuce mix. Sprinkle the tortilla strips on top for crunch.
Serving
- 5
Dress the Salad
Drizzle the mango-habanero ranch dressing over the salad just before serving. Toss gently to combine all ingredients without bruising the avocado.
- 6
Serve
Divide the salad into serving bowls and enjoy immediately, or chill briefly in the refrigerator before serving.