Basically what I’m learning as I’m writing this is that anytime I do a post about a dish whose name is “something salad,” I’m going to have the Wiggles “fruit salad” song in my head, but with the dish’s name.
“Russ salad…..yummy yummy.”
Now that we have that out of the way…what’s Russ salad? Glad you asked…
What or who is Russ?
This recipe was handed down to my wife from one of her friends during her time at massage school. Apparently, it was a hit. Everyone wanted the recipe, including my wife. I imagine that the man who brought the salad, Russ, wrote down the ingredients for everyone. Then, when asked what it was called, he didn’t have a name for it, so it took the name of its creator.
There you go. No Russet potatoes here, you wishful thinker. Potato salad is for another day!
Another Level of Salad
This is no joke, this salad is really another level. Everyone in my family is obsessed with it too. I’m sure you and anyone you serve this too will be all the same.
It is the epitome of spring and summer, boasting TONS of fresh veggies, and a light dressing you mix and toss the salad in when you make it. It has awesome color, plenty of crunch, and the recipe yields quite a bowl of salad.
No Fuss With the Russ
This really is a simple, no fuss recipe, and the yield is great. If you can chop up a couple veggies, and open up a can or two, YOU CAN MAKE THIS SALAD.
Do you use Pyrex measuring cups? I feel like they kind of kill it when it comes to measuring cups, but then again I haven’t used any others. If it’s not broken, don’t fix it right? I’ve had these for years now and they take a beating. Grab the set of the three that I have here: Pyrex 3 Piece Glass Measuring Cup Set.
Another thing to note about this salad is that it is not a side salad by any means. This is a main dish through and through. Each bite is very hardy, and a bowl of this stuff garnished with crushed tortilla chips will definitely take up the stomach room. This isn’t to say that you can’t serve this as a side. Generally speaking, though, my family hasn’t the will power to not eat this as the main dish. IT’S TOO DANG GOOD.
DON’T FORGET TO CUSTOMIZE
Time to beat on this dead horse for a while for you returning readers. New ones, check it out: CUSTOMIZE THIS DISH. This is a really good one for it. Throw your favorite veggies in there. Our most recent addition was some diced fresh jalapenos and pineapple. It was amazing and this is the first we had thought of through years of making this stuff. Make it your own. Make it good for you and those you’re serving.
Time for you to find out how good it is…prove it to yourself!!!!
As always, if anyone makes this, let me know! I’d love to know how it turned out, how you changed it, and what your favorite garnishes are. Also, if you haven’t subscribe to my news letter and I’ll send you what new recipes I’ve posted the previous week, on a weekly basis. Tell your friends and spread the love and find me on Facebook, Pinterest, Instagram and Twitter. Thanks everyone!!!
- 1 medium onion, diced
- 2-3 small sweet peppers
- 1 medium green pepper diced
- 2-3 medium tomatoes
- 1 can sweet corn, drained
- 1 can black beans, drained AND rinsed
- 1-2 heads romaine lettuce, depending on size, chopped into bite size pieces
- 1 cup ranch dressing
- 1 cup salsa
- shredded cheddar cheese, tortilla chips, fresh jalapeno, fresh pineapple, hot sauce for garnish
- Combine all of the chopped veggies and canned veggies in a large salad bowl. Stir to combine.
- Mix together ranch dressing and salsa and add to bowl stirring to combine.
- Add in lettuce and about 1 cup shredded cheddar cheese and stir well to combine.
- Serve with crushed tortilla chips and other garnishes.