Southwestern Radish Cobb Salad

Southwestern Radish Cobb Salad

6 cups iceberg lettuce (about 1/2 large head) – cut into 1-inch chunks
1 1/2 cups sliced radishes (6 ounces)
3 hard-cooked eggs – cut into wedges
1 16-ounce can red kidney beans – rinsed and drained
1 7-ounce can vacuum-packed corn kernels
1 cup Monterey Jack cheese – cut into 1/2-inch cubes
1/2 cup crumbled bacon
1/2 cup bacon bits
1/4 cup sliced green onions (scallions) with tops

                    ORANGE SALSA DRESSING

1 cup prepared salsa
1/2 cup orange juice
2 tablespoons cider vinegar
1 teaspoon grated orange peel (optional)

In a large serving bowl or 4 individual bowls place lettuce chunks. Top with radishes, eggs, beans, corn and cheese. Sprinkle with bacon and green onions. Just before serving toss with Orange Salsa Dressing.

Orange Salsa Dressing:

In a small bowl combine all ingredients until well blended.

Dressing - Yield: 1-1/2 cups

“12 1/4 cups”