Ole Salad On The Go

Olé Salad On The Go

A colorful salad perfect for celebrations

Inspired by Saladworks


  • ~4 oz. chopped romaine lettuce
  • 1/4 cup corn kernels
  • 1/4 cup halved grape tomatoes
  • 1/4 cup drained and rinsed black beans
  • 1/2 cup cooked tricolor pasta
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons tortilla strips
  • 1/4 cup Sabra® Santa Barbara salsa
  • 1/4 cup Marzetti® Southwest Ranch Veggie dip


  1. Add lettuce followed by corn, tomatoes, beans, and pasta to a large salad bowl.
  2. Sprinkle cheese, pumpkin seeds, and tortilla strips on top.
  3. In a small bowl, mix salsa and dip to form a dressing.
  4. Drizzle dressing on top and reserve remainder for serving.
  5. Chill in the refrigerator until ready to serve.

Copyright © 2013 My Cooking Nirvana.  All rights reserved in all media.

One comment on “Olé Salad On The Go

  1. The salad is delectable; the pumpkin seeds, pasta, cheese and tortilla strips add color and flavor that make the salad mouthwatering.

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