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Salad
Mexican American
6 servings
10 minutes
Crisp romaine, grilled corn, cucumbers, tomatoes, and watermelon radish are tossed in a creamy roasted serrano ranch dressing, then topped with crispy prosciutto for a bold, flavor-packed chopped salad.
For the Ranch Dressing
1-2 Melissa’s Fresh Serrano Peppers – pan-seared; minced
3/4 cup Buttermilk
1/2 cup Real Mayonnaise
1/2 cup Sour Cream
2 Tbsp. Apple Cider Vinegar
1 Melissa’s Seedless Lemon - juiced
3 cloves Melissa’s Peeled Garlic – mince
1 Tbsp. Onion Powder
1/8 tsp. Kosher Salt
1/8 tsp. Freshly Ground Pepper
1 Tbsp. Italian Seasoning
Salad
2 Romaine Hearts – chopped
1 package Melissa’s Heavenly Villagio Marzano Tomatoes – halved
1 Melissa’s Watermelon Radish – sliced; then slices quartered
2 ears Fresh Corn – grilled; removed from the cob
3 Scallions – ends trimmed; sliced on a bias
3 Melissa’s Mini Cucumbers – sliced
¾ cup Kalamata Olives
¼ cup Sunflower Seeds – toasted
1 stalk Celery - sliced
Garnish:
6 slices Prosciutto – fried; crumbled
In a blender, combine all the ranch dressing ingredients and process until smooth.
In a large bowl, mix the romaine and the rest of the salad ingredients. Stir in the dressing, garnish with the prosciutto and serve.
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