Ingredients

• 4 cups shredded iceberg lettuce
• 3 yellow tomatoes, quartered (may use 4 cherry tomatoes, cut in half)
• 20 oil-cured black olives, pitted
• 4 large radishes, sliced
• Smoky Green Chile Ranch Dressing, recipe follows
• 2 scallions, thinly sliced
• 1 cup low-carb ranch dressing (recommended: no more than 1 carb per 2 tablespoons)
• 1 (4-ounce) can diced green chiles, drained
• 2 teaspoons chipotle pepper sauce (recommended: Tabasco)
• 1 teaspoon finely chopped cilantro leaves
• 1 clove garlic, minced

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Instructions

1. Pile equal amounts of lettuce in the center of 4 bowls. Top each salad with the tomatoes, olives, and radish. Drizzle 2 tablespoons of the dressing over each salad, and sprinkle with the scallion. Serve.
2. Whisk all the ingredients together in a bowl. Refrigerate until needed.