THE RECIPE JOURNAL · Lunch
Southwest-Inspired Crispy Salad
This salad brings together bold, zesty flavors with a satisfying crunch for a refreshing meal. Perfect for a quick lunch or light dinner, it’s packed with colorful veggies and a tangy dressing that will brighten your day.
FROM THE KITCHEN • Southwest-Inspired Crispy Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the bacon in a skillet until it’s nice and crispy, then crumble it onto a paper towel to drain. Preheat your oven to 425°F. Toss the cubed ham, red peppers, and corn on a baking sheet lined with parchment paper, then roast everything for about 10 minutes, giving it a stir halfway through so it cooks evenly.
02
Step 2
Once the roasted veggies and ham are ready, start layering your salad in a mason jar or bowl. Begin with the roasted corn, then add a layer of halved cherry tomatoes. Next, pile on the cubed ham, followed by the roasted red peppers, shredded cheese, and mixed greens. Finish it off with the crumbled bacon and a handful of crispy tortilla strips. Serve it up with your favorite dressing or salsa on the side and enjoy!
Why you’ll love it
This salad offers a perfect balance of crispy textures and bold southwestern flavors. It’s fresh, vibrant, and satisfying, making it a great choice for a quick lunch or a light dinner. Plus, it’s easy to customize with your favorite toppings.
How to serve
Serve this salad with warm tortillas or alongside grilled chicken for a heartier meal. It also pairs well with a cold glass of iced tea or a light citrusy drink to complement the flavors.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator. Keep the dressing separate until ready to serve to prevent the greens from getting soggy. Consume within two days for the best texture and taste.
