Southwestern Chipolte Salad

I love my salads. I love my southwestern food too. I really love when the two are combined. This salad is hearty and yummy.

Southwestern Chipotle Salad
Makes 1 main course salad.

3 cups greens (mesclun, romaine...your choice)
3 oz grilled venison, chopped
1 oz Monterrey jack cheese, grated
2 tbs black beans
2 tbs corn
2 tbs red onion, sliced
1 small tomato, chopped
1 small carrot, shredded
1 tbs fresh cilantro
2 tbs chipolte ranch dressing (address below)
1 wedge of lime

Mix all ingredients together, and squeeze lime juice from wedge over salad. Serve with tortilla chips.

Chipotle Ranch Dressing
(Recipe from the Food Network)

2 cloves garlic
1/2 teaspoon kosher salt
1/3 cup mayonnaise
2 tbs buttermilk
1 tbs chipotle hot sauce
3 tbs minced fresh cilantro leaves
1 scallion (white and green parts), very thinly sliced
1/2 tsp finely grated orange zest

Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

Best Venison Sandwich (According to Rick)

One of the best things about making a roast is the leftovers for sandwiches. Fortunately, we had plenty of the New Year's Eve roast leftover for me to make sandwiches that Rick dubbed "the best sandwich I've ever had." The man loves his sandwiches, so that is saying something!

2 slices rye bread
3 oz roast venison, thinly sliced
2 oz brie, sliced
1/2 tsp brown mustard
1/4 tsp horseradish

Spread mustard and horseradish on bread. Layer meat and cheese. Enjoy!