While this recipe is based on one called “Riviera Salad,” it doesn’t much resemble any recipes of the same name that I can find on the web. I’m not sure where my mom originally got it – either from a magazine, or perhaps from the back of a salad dressing label, but I haven’t found anything else like it. The original recipe ended up more like a plate of nachos than salad, so I’ve made minor modifications to the ingredients, quantities, and presentation to make it my own. It’s worth noting that I don’t actually like French dressing, but this recipe is absolutely delicious!
INGREDEINTS
- 2lbs Ground Beef or Pork
- 1 Spanish, Yellow, or White Onion
- 1-2 Cloves Garlic, Minced
- 1-2 Cans Green Chilies
- Optional: Pickled Jalapenos
- 1 Can Red Kidney Beans, Drained & Rinsed
- 1 Can Black Beans, Drained & Rinsed
- 1 Head Romaine Lettuce, Chopped
- 2 Sweet Bell Pepper, Chopped
- 2 Red or Green Tomato, Chopped (or) 1 Cucumber, Chopped
- Shredded Cheddar Cheese
- Spices to taste: Cayenne, Chili Powder, Cumin, Paprika, Salt
For the Dressing:
- 16oz Breakstone’s Sour Cream
- 16oz French Dressing
- 8TBSP Chopped Parsley
- 4tsp Chili Powder
- 2-4tsp Cumin
- Cayenne to Taste
DIRECTIONS
- Saute onion in butter and olive oil until it just begins to soften.
- Add the ground meat, garlic, chilies, jalapenos (optional), and spices, & cook over medium heat until the meat is cooked.
- Drain excess liquid & allow meat mixture to cool slightly.
For the Dressing: Combine all dressing ingredients in a bowl and mix thoroughly.
Place a handful of romaine lettuce in a bowl. Sprinkle chopped tomato, sweet pepper, and beans onto the lettuce. Add shredded cheddar cheese, dressing, and meat mixture. Can be left layered or tossed to mix.
Note: We used cucumber instead of tomato in the below photos.