From Bobby Flay's Mesa Grill Cookbook. Great salad for a crowd, although his dressing is a bit "tame". If you want it spicier, mix half a cup of mayo and half a cup of Hidden Valley Spicy Ranch instead of the dressing Bobby uses.
Provided by Z-chef
Categories Weeknight
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, or with a wire whisk, blend balsamic vinegar, mustard, salt and pepper until smooth. Slowly blend in oil and blend until emulsified.
- Toss lettuce, tomatoes, beans, chickpeas, olives and cheeses together in large bowl and dress lightly with vinaigrette. Garnish with tortilla chips and chives.
- You can buy foil packets (in produce department) of tri-color crispy tortilla strips. Use these instead of frying tortillas - saves lots of time and tastes just as good.
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