Total Time
Prep 15 mins
Cook 0 mins

This recipe is patterned after the Guadalupe Salad at Velvet Elvis Pizza in Patagonia Arizona. It is delicious, healthy, and light. We will sometimes add chopped cooked chicken or pork. Dressing can be made ahead of time and chilled.

Ingredients Nutrition


  1. Assemble salads on two large dinner plates, with washed and dried spinach on the bottom, topped with the cheese, sun dried tomatoes, onion, and meat, if using.
  2. Combine all dressing ingreients in blender, and process until thoroughly blended and smooth.
  3. Spoon onto salad.
Most Helpful

This is an incredible salad. The dressing is almost like a creamy guacamole. I didn't have any sour cream on hand and instead added more buttermilk and some skim milk to make it a bit runnier (for easier drizzling over the salad). I can't say that the flavor was compromised without the sour cream, as it was still great. My husband has decided that lettuce gives him heartburn, but ate a huge portion of this salad without complaint. I think the addition of grilled chicken would make it a great complete meal. Thanks for posting.

Ms B. September 08, 2006

Thank you for posting this delicious recipe! I am always on the lookout for unique salads, and boy did this fit the bill. It is very simple to put together, and is a great find for avocado lovers like me. After tasting the dressing I decided to add a little bit more lemon juice and added a bit more hot sauce as wel. I thought the dressing was great, but it really shined when tossed with the salad ingredients. I used the baby spinach as called for, and I also added some baby romaine. I didn't have asiago cheese, but had some niced aged parmesan that I used instead. The one ingredient that really made the salad was the sun dried tomatoes. Don't leave them out! All the ingredients worked well together and even my salad hating husband said, "more please." I know we will make this often. Thanks!

shimmerchk August 01, 2006