Iceberg Prairie Salad with Smoky Green Chile Ranch Dressing

• 4 cups shredded iceberg lettuce
• 3 yellow tomatoes, quartered (may use 4 cherry tomatoes, cut in half)
• 20 oil-cured black olives, pitted
• 4 large radishes, sliced
• Smoky Green Chile Ranch Dressing, recipe follows
• 2 scallions, thinly sliced

1. Pile equal amounts of lettuce in the center of 4 bowls.
2. Top each salad with the tomatoes, olives, and radish.
3. Drizzle 2 tablespoons of the dressing over each salad, and sprinkle with the scallion.
4. Serve.
5. 1 cup low-carb ranch dressing (recommended: no more than 1 carb per 2 tablespoons)
6. 1 (4-ounce) can diced green chiles, drained
7. 2 teaspoons chipotle pepper sauce (recommended: Tabasco)
8. 1 teaspoon finely chopped cilantro leaves
9. 1 clove garlic, minced
10. Whisk all the ingredients together in a bowl.
11. Refrigerate until needed.
12. Yield: about 12 servings

shredded iceberg lettuce, yellow tomatoes, oil, radishes, smoky green, scallions

Taken from www.foodnetwork.com/recipes/iceberg-prairie-salad-with-smoky-green-chile-ranch-dressing-recipe.html (may not work)