Sonoran Salad

gale vineyard


Easy and pretty. Present the salad in its "before" stage to your guests, and then toss. I usually "cheat" and add different vegetables as needed or desired. You can always switch this up and make it as colorful as you wish. And you can certainly change up the meat element too. Chicken added to this is great. I know someone who added duck and thought it was amazing. The "deconstructed" idea makes it beautiful before tossing and serving. Use this as a palette for your imagination and go nuts!


★★★★★ 1 vote

30 Min
5 Min


  • 1 large
    head romaine lettuce, finely chopped - or other salad leaf mixture
  • 1 large
    tomato, chopped
  • 1
    red, yellow or orange pepper chopped
  • 1 medium
    red onion, chopped
  • 3 oz
    blue cheese, crumbled
  • 6 slice
    bacon, fried and crumbled

  • 3/4 c
    vegetable oil
  • 1/4 c
  • 1 clove
    garlic, minced
  • 1 tsp
  • 4 tsp
  • ·
    pepper to taste

How to Make Sonoran Salad


  1. Combine dressing ingredients in a jar and shake.
  2. Place romaine on the bottom of an oval or rectangular bowl.
  3. Chop all vegetables in uniform size.
  4. Arrange each vegetable in a colorful row on top of the lettuce to make a "composed" salad.
  5. Add the dressing just before serving and toss

Printable Recipe Card

About Sonoran Salad

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy

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