SOUTHWESTERN RADISH COBB SALAD

  • 6 cups iceberg lettuce, about 1/2 large head, cut into 1 inch strips
  • 6 oz. sliced radishes, about 1 1/2 cups
  • 3 hard boiled eggs, cut into wedges
  • 1 can, 16 oz., red kidney beans, drained and rinsed
  • 1 can, 7 oz., corn kernels
  • 1 cup Monterey Jack cheese, cut into 1 inch cubes
  • 1/2 cup crumbled cooked bacon or bacon bits
  • 1/4 cup sliced green onions 
  • Orange salsa dressing 

Serves 4

Place lettuce in a large salad bow or 4 individual serving bowls. Top with radishes, eggs, beans, corn and cheese. Sprinkle with bacon and green onions. Just before serving, toss with orange salsa dressing.