Copy-cat Newman's Own Southwest Salad Dressing, veganized

   Chris and I had a hard time getting used to daylight savings time the other day. We were out and about with the kids, decided to run to WalMart, and then realized when we got in the car to leave it was actually Ben's bed time and we hadn't even fed anyone yet. So we ran through McDonald's and got the boys some french fries, Chris got his all time favorite splurge food: Chicken nuggets, and I got a Crispy Chicken Southwest Salad. I never knew a salad from McDonald's could be so GOOD! I wanted to find a way to replicate it at home in a more Jack friendly way though. Turns out that wasn't as hard as I thought! I cut a corn tortilla into strips and fried them till crunchy, then topped a bed of spinach with black beans, corn, tortilla strips, Daiya cheddar shreds, and this really tasty copy-cat Southwest Dressing!

Vegan Creamy Southwest Dressing

1 cup Soy Free Vegenaise
2 tsp lime juice
2 tsp white wine vinegar
2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground cumin
dash of cayenne (optional)

Mix all ingredients well. Keep refrigerated in air tight container for up to 3 days.