Santa Fe Salad

1 cup Citrus Balsamic Vinaigrette (recipe follows)
1 cup Chipotle Ranch Dressing (recipe follows)

Tortilla Strips (package found in produce or salad topping section)
1 large bag salad greens or red tipped lettuce (8 cups mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
1 large tomato, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can Green Giant Mexicorn, drained
1/2 cups shredded cheese use half Cheddar and half Monterey Jack cheese
Salt and pepper (optional, to taste)

Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.

Place greens in large salad bowl. Add fresh cilantro and toss together. Top with tomato, beans, corn. Dress with orange vinaigrette to taste (about half or more of the recipe). Toss together. Top with cheese and packaged tortilla strips (found in salad or produce section)

Drizzle with Chipotle Ranch dressing. (Can also add guacamole and sour cream on top if preferred)

CITRUS BALSAMIC VINAIGRETTE

1 cup fresh orange juice
4 tablespoons balsamic vinegar
3 tablespoons sugar
1/2 teaspoon orange zest
pinch of ground nutmeg

Whisk ingredients in a pan over medium-high heat just until the sugar has melted. Refrigerate until ready to use.

Chipotle Ranch Dressing

1 pkg. Hidden Valley Ranch dressing/dip mix
1 cup light mayonnase
1 cup milk
1/2 to 1 tsp. McCormick Chipotle Chili Pepper spice (found in spice section)

Make ranch dressing according to package directions. Add 1/2 tsp. chipotle pepper or more to taste depending on the amount of spice (heat) you like.