Serves: 2

Time: 10 minutes

INGREDIENTS

• 1 cup kale
• 1 cup Romaine lettuce
  ½ of a red onion
• ½ cup cherry tomatoes
• 2 hard boiled eggs
• ½ cup charred corn
• ⅓ cup chopped bacon
• ⅓ cup bleu cheese

• Dressing:
• 2-3 tbsp Rojo’s Jalapeño Ranch Dip
• 2 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil

TOOLS

• Whisk
• Mixing bowl

DIRECTIONS

Step 1- Prep the Salad
Wash and dry all produce. Roughly chop the kale and Romaine lettuce. Thinly slice the red onion. Halve the cherry tomatoes. Quarter the hard boiled eggs. Divide all ingredients into two bowls.

Step 2- Make the Dressing
Add 2-3 tbsp of Rojo’s Jalapeño Ranch Dip, 2 tbsp white wine vinegar, and 2 tbsp extra virgin olive oil to a bowl. Whisk until smooth and creamy. Drizzle on top of the salads and toss. Enjoy!