Description
This Junk Yard Salad recipe is a loaded, customizable salad that’s perfect for a quick and satisfying meal. Packed with crisp lettuce, savory bacon, creamy cheese, and a variety of toppings, this salad is sure to please your taste buds.
Ingredients
Scale
Salad Base:
- 6 cups chopped romaine or iceberg lettuce
Toppings:
- 1 cup cherry tomatoes (halved)
- 1/2 cup shredded cheddar cheese
- 1/2 cup canned corn (drained)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup crushed corn chips or tortilla chips
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1/4 cup dill pickles or banana peppers (chopped)
- 1/4 cup cooked bacon bits or crumbled turkey bacon
- 1/2 cup ranch or creamy dressing of choice
- Optional: hard-boiled egg, avocado, shredded rotisserie chicken
Instructions
- Prepare Salad: In a large bowl, add chopped lettuce as the base. Layer on the cherry tomatoes, shredded cheese, corn, black beans, crushed chips, black olives, red onion, pickles or banana peppers, and bacon bits.
- Toss Ingredients: Toss everything together gently to combine.
- Add Dressing: Drizzle with your preferred dressing and toss again right before serving.
- Optional Toppings: Add optional toppings like hard-boiled eggs, avocado, or shredded chicken to make it heartier.
Notes
- Feel free to swap out ingredients based on what you have on hand—this salad is meant to be flexible and fun.
- Serve immediately for the best texture, especially if using chips.
- For meal prep, keep the dressing and chips separate until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
