Macho Salad
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We used to have a fabulous restaurant in our neighborhood called Bandera’s. My husband and I would go there every week with friends and I would always order the same thing; the macho salad! This is my version of Bandera’s macho salad. It’s usually served it with roasted chicken, so feel free to add that in if you prefer! It is loaded with flavor and goodness And I know you will love it!
Equipment
- large salad bowl
Ingredients
- 1 head Romaine lettuce
- ½ cup corn freshly cooked
- ½ cup cherry tomatoes
- ¼ cup dates roughly chopped
- 2 avocados diced
- ½ cup red onion thinly sliced
- ½ cup Christine's picked red onion (click for recipe) substitute for red onion
- 2 oz goat cheese crumbles
- ¼ cup Christine's Cilantro Lime Vinaigrette click for recipe
Instructions
- Place salad greens in a beautiful large salad bowl.1 head Romaine lettuce
- Evenly distribute the cherry tomatoes, corn, chopped dates, avocado, red onion (or pickled red onion), and goat cheese over the entire salad.½ cup corn, ½ cup cherry tomatoes, ¼ cup dates, 2 avocados, ½ cup red onion, 2 oz goat cheese crumbles, ½ cup Christine's picked red onion (click for recipe)
- Pour the dressing over all, toss to combine.¼ cup Christine's Cilantro Lime Vinaigrette
- Serve immediately.
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Kitchen Tools You’ll Want
- Large salad bowl (the prettier, the better)
- Sharp chef’s knife for slicing the avocado and red onion
- Small whisk for the vinaigrette
- Citrus press or juicer (for the lime)
- Tongs for tossing everything together evenly
Cooking Tips
- If you’re prepping ahead, wait to add the avocado and dressing until just before serving so everything stays fresh.
- Want extra protein without the chicken? Add cooked quinoa or a scoop of crispy chickpeas.
- If using raw red onions, soak them in cold water for 10 minutes to mellow the sharp bite.
- Don’t skip the dates—they add the perfect chewy sweetness that ties everything together.
Nutrition
Serving: 2.5cupsCalories: 420kcalCarbohydrates: 33gProtein: 9gFat: 30gFiber: 10gSugar: 12g
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