Wash and dry all lettuce and cabbage. Chop romaine and iceberg into bite-size pieces. Thinly slice red onion and halve cherry tomatoes. Place 4 cups romaine, 1 cup iceberg and 1/2 cup shredded cabbage into a large bowl per large salad.

Season greens lightly with 1/2 tbsp olive oil, 1/8 tsp salt and a pinch of black pepper; toss to coat. Keep chilled until assembling.

Taco Salad

Cook seasoned ground beef

Heat a skillet over medium-high heat. Add 1/2 tbsp olive oil, then 6 oz ground beef. Break up and cook until browned, about 6–8 minutes. Drain excess fat. Stir in 1.5 tbsp taco seasoning and 2 tbsp water; simmer 1–2 minutes until sauce thickens. Remove from heat.

Assemble: place the prepared greens in a bowl. Top with 6 oz seasoned ground beef, 1/2 cup shredded cheddar, 1/4 cup black beans, 1/4 cup corn, 1/2 cup tortilla strips, 2 tbsp sour cream, 3 tbsp salsa and 1 tbsp chopped cilantro. Serve with a lime wedge. Mix before eating so dressing/salsa coats the salad.

South of the Border

Prepare grilled chicken

Season two 3 oz chicken portions (6 oz total) with salt and pepper. Grill or pan-sear over medium-high heat with 1/2 tbsp olive oil for 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes and slice thinly.

Assemble: on the prepared greens arrange 6 oz sliced grilled chicken, 1/4 cup pepper jack, 1/2 cup diced avocado, 3 tbsp pico de gallo, 2 tbsp sliced black olives. Drizzle 3 tbsp chipotle ranch and add pickled jalapeños if desired. Garnish with a squeeze of lime.

Baja

Prepare fish

If battering: dredge 5 oz fish fillet in seasoned flour and dip in a beer batter, then fry in 2 tbsp oil at 350°F (175°C) until golden (3–4 minutes per side). If grilling: brush with oil, season with salt and pepper and grill 3–4 minutes per side. Flake into bite-size pieces.

Assemble: layer the greens and 1/2 cup shredded cabbage, top with 5 oz flaked fish, 3 tbsp mango or pineapple salsa, 2 tbsp crema, 2 tbsp pickled red onions and 1 tbsp cilantro. Serve immediately so the fish stays warm and chips/crisps remain crunchy.

Caesar

Optional chicken for Caesar

If adding chicken: grill or pan-sear 6 oz seasoned chicken breasts as above, slice thinly and rest.

Assemble: place greens (for a Caesar use mostly chopped romaine), add 1/4 cup grated Parmesan, 1/2 cup croutons and 3 tbsp Caesar dressing. Toss to coat evenly. Top with sliced grilled chicken if using and serve with a lemon wedge to finish.

Finishing & Notes

Portioning: recipes above are for one large salad (~1 entrée portion). To make a small salad, halve the ingredient quantities. Ensure any hot components (beef, chicken, fish) are cooked fresh and placed atop the chilled greens.

Allergies & swaps: substitute tofu or beans for meat, use dairy-free crema or cheeses, and swap chips for toasted pepitas for a gluten-free crunch.