I promise there is lettuce hidden under all those toppings! This salad is definitely lacking Hacienda’s buttermilk Southwest ranch (which I could probably drink straight) and those oil-soaked croutons that always disappear first out of the bowl; but overall, I believe i captured the essence of a well-built fajita salad. Even better, it is a healthier version!

The recipe below is to use up the entire Fajita recipe on one meal and make 8 salads. Tonight I opted to make the entire Sheet Pan Fajitas Recipe, but only made 4 salads. Tomorrow we will have the remaining fajitas as they were intended to be: wrapped up in tortillas.

Ingredients:

• Sheet Pan Fajitas Recipe
• optional: 2 c. Mexican shredded cheese
• 11 oz. can whole kernel corn
• 15 oz. can black beans
• 3.5  oz. bag tri-color tortilla strips
• 4.5 oz. bag croutons
• 4 Roma tomatoes, diced
• Southwest Light Ranch
• 2 (10 oz.) bags Romaine mix
• 5 oz. bag Spring Mix greens

Directions:

1. Layer ingredients into individual bowls in this order starting from bottom:
   • romaine and spring mix
   • corn and beans
   • fajitas and cheese
   • tomatoes
   • croutons and tortilla strips
2. And finally, drizzle dressing on top!

Yields approximately 8 large salads.

Eat, Bork, and Be Merry!

~ Kate