Food & Recipes
Vegetarian Tostada Salad with Creamy Chipotle Dressing
Have you ever heard the saying, “A successful marriage requires falling in love many times, always with the same person.” Well, my parents celebrated their 40th wedding anniversary this weekend and this easy homemade Vegetarian Tostada Salad was what I took over to their house. Why, because it can stand the test of time. It’s a salad I’ve enjoyed a few times and continues to love.
This is a sponsored post for SheSpeaks/Rubbermaid.
Wedding anniversaries aside, Cinco De Mayo is upon us, so this tostada salad will compliment any meal you have planned. It’s super easy to put together and who doesn’t want that. You can make it as a quick side for dinner or for a party. Did, I mention how easy it’s to put together?
Whenever I make a salad, I often have leftover greens, and the dilemma used to be, how do I keep my greens long enough to use it the next time.
Well, lately, I have been storing them inside Rubbermaid FreshWorks. Storing it here extends the life of our produce, so we get a few more days from it before it goes to bad. The Rubbermaid FreshWorks Container comes in small, medium and large. You can fit small berries in the small container, the medium one would be perfect for strawberries and the large would work best for salad and lefty greens. *Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.
FreshWorks Produce Saver 3-Piece Set With Lids, Green by Rubbermaid, including 3 x Containers, 3 x LidsSalad Spinner
White Large Salad Bowl
Glass Salad Dressing Bottle, Cruet, Mixer, Shaker and Maker
- 1 tbsp oil
- 2 cups fire-roasted corn
- 10 cups torn crisp romaine lettuce
- 1 large red bell pepper, diced
- 2 cups black beans
- 1 cup Monterey jack cheese, grated
- 1 cup Santa Fe style crunchy tortilla strips
- freshly ground black pepper
- Creamy Chipotle Dressing
- 1 cup plain greek yogurt
- 2 chipotle chile peppers in adobo sauce
- 1 tsp smoked paprika
- 2 tbsp lime juice
- ½ tsp onion powder
- ¼ tsp garlic powder
- salt and pepper to taste
- Heat oil in a small skillet until hot. Toss in corn and season with cayenne pepper. Cook until blackened about 5 minutes. Remove, put on a plate and set aside to cool
- In a large salad bowl, add your chopped and dropped romaine lettuce, along with diced red bell pepper, black beans, blackened corn,
- Just before serving, top with tortilla chips, drizzle the dressing and sprinkle on some cheese. Serve immediately.
- Dressing
- In a blender. Pulse together yogurt, paprika, chipotle pepper, lime juice, onion and garlic powder until smooth. Taste dressing and add salt and pepper as needed.
Tip: In order to keep your romaine lettuce crisp, rinse in cold water, then use a salad spinner to dry completely. Refrigerate until ready to use.
Enter to win – Giveaway
32 Comments
Leave a Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
SheSpeaks
at
This salad looks SO GOOD! It is going in our “must try” list!
Natalie
at
Your tostada salad looks awesome to store in these great containers.
shelly peterson
at
I would store berries in these containers.
suzanne
at
I would store lettuce and onions.
Lauren
at
I would store strawberries.
barbg
at
All the leftovers and fresh fruits would be nice to have these.
Kayla Klontz
at
I would store salad in mine.
Jenny Ham
at
I would store lettuce
Lisa Bourlier
at
Would be perfect for storing all my salad fixins!
Meghan K
at
I would store lettuce in the containers.
Kelli Bryson
at
I would store my fruit and vegetables in these
Jill Jackson
at
I would store my meal prep fruits in them for convenience and freshness
Tamara Faurote
at
I’d store my lettuce in them. It always spoils before I can use it all!
Danielle Lindquist
at
I would store fruits and veggies in it!
Melissa C
at
I’d store leftovers
amanda whitley
at
i would meal prep and put my lunches in these.
Kim Reid
at
I would store my lettuce and other veggies, thanks!
Barrie
at
I would store lettuce! It always turns bad before we can use it all!
Stephanie Grant
at
I would store my freshly cut fruits and veggies!
Julie Terry
at
I would store my veggies.
Michelle Catallo
at
I would store fresh lettuce from my garden along with cherry tomatoes 😀
naomie
at
I would store fruit salad
Dina Lindquist
at
I’d store fresh berries like strawberries, raspberries and blueberries. I’d also store my garden grown romaine lettuce and spinach!
Wanda McHenry
at
I would store melon, lettuce, berries and green onions.
Caren Nichols
at
these would be so helpful in the household
Bea Alexandra
at
I would store my fresh cut fruit in the Rubbermaid storage!
Pamela Sloss
at
I would store my jewelry making supplies in my containers. I do!
Nancy Schools
at
I would store salad ingredients.
Casey Mclendon
at
Love this recipe! Looks delicious! I LOVE the fruit and veggie storage containers! They look great! Especially for lettuce and berries! Have a blessed week!
elicia p
at
Berries and maybe lettuce
Melissa Grubb
at
I would store my lettuce or other greens in these containers!
Deborah Farris
at
These would be great for leftovers!