It sounds like a party just from the title, right?  Well, it is.

Here’s another salad from my arsenal of salad recipes.  I love this salad.  It’s not anything fancy or difficult, but it tastes really indulgent (but it’s good for you!)

So here’s the before shot:

Just like the Italian-style chopped salad, this starts with some chopped romaine, chopped cucumber, 1 chopped bell pepper, 1/4 chopped red onion, a big handful of grape or cherry tomatoes, and some grated cheddar cheese.  To make this salad have “flair,” I add a diced avocado, black beans (pinto beans would also work well), and a chopped chicken breast (I cooked that the usual way: olive oil, salt and pepper, 350° for 30-35 minutes).

The dressing is what makes this salad, I think.  Sometimes I make a chili lime vinaigrette (lime juice, honey, chili powder, minced garlic, cumin, and olive oil).  But recently, I decided I’d try something a little easier.

Here’s the salad with the dressing on it (not tossed):

A creamy dressing?!  Blasphemy!  I thought you said this salad was healthy!

Calm down.  I did say it was healthy.

Here I am, hard at work, slaving away concocting the dressing…

And by slaving, I mean stirring things together in a bowl for about 5 seconds, because that’s literally how long it takes to make this dressing.

Ok, ok, enough stalling.  Here’s the recipe: take 1-2 big scoops of Greek yogurt, add some salsa, salt, pepper, and hot sauce (optional).  Stir it all together, and there you have it — fiesta dressing!

I said easy and healthy right?  I wasn’t kidding.

I like to top this salad with some crunched up tortilla chips once it’s all tossed together.  But I forgot the other night when I made this!  Terrible.

Ok, well it’s time to clean this dirty apartment.  Seuss decided to drag her water bowl halfway across the kitchen and then dump it out.  Then she puked on the floor.

It’s like living with a college student, I swear.

Worst.