You will have dinner on the table in minutes if you have the leftover meatballs found in this Mexican Meatball Pizza recipe. This salad is part two of a cook once eat twice feature on the blog. You start by making the meatballs and then roll them over into this delicious salad. You can find the master grocery list and original post for this cook once eat twice meal here. A few notes-
- I used a creamy avocado poblano dressing I found in the salad area at the grocer. You could also just use ranch or sour cream with the sauce from the meatballs to dress it. Your choice!
- If you are not making this as a leftover meal just use a bag of frozen meatballs warmed with your favorite jar of salsa, same idea, similar flavors.
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Mexican Meatball Salad
Servings 4 people
Ingredients
- 12 meatballs *leftover from Mexican Meatball Pizza recipe
- 1 large head romaine cleaned and chopped
- 1/2 4 oz can black olives
- 2 scallions chopped
- 4 ounces pepperjack cheese shredded
- half avocado diced
- 4 ounces queso fresco cheese crumbled
- 4 tablespoons salsa *or leftover sauce from the meatball recipe
- 4 tablespoons sour cream *optional
- dressing *optional I used and avocado poblano.
- cilantro chopped, for garnish
Instructions
- Clean and chop your lettuce, scallions, and avocado. Warm the leftover meatballs and sauce either in a saucepan or the microwave.
- Toss the lettuce with the dressing if using. Divide onto plates then top with olives, scallions, both cheeses, avocado, cilantro warmed meatballs, sauce, and sour cream if using. Enjoy!
