Santa Fe Cobb Salad
Source of Recipe
Aunt Saunny
This Cobb Salad gets a Mexican twist with the addition of black beans,
green pepper and jicama.
Serves 6
Ingredients:
6 cups bite-sized pieces mixed greens
1 medium tomato, diced
1/4 cup red onions, diced
1 cup jicama, peeled and diced
1 cup green bell pepper, seeded and diced
2 ears sweet corn, kernels cut from cob
1/4 cup avocado, diced
1/2 cup canned black beans, rinsed and drained
1/4 cup low-fat Monterey Jack cheese, shredded
1 cup baked tortilla chips, lightly crumbled
Dressing:
3/4 cup tomato juice
1 jalapeno pepper, seeded
Juice of 1 lime
10 sprigs cilantro
1/4 teaspoon ground cumin
1/2 teaspoon ground oregano
1 teaspoon salt
1/2 cup extra-virgin olive oil, optional
Preparation: Place mixed greens on a large platter. Arrange diced
vegetables, beans and grated cheese in parallel rows across the top of the
salad greens. Scatter tortilla chips over the vegetables
Dressing:
Combine all ingredients in a blender or food processor fitted with a
metal blade. Process or blend to combine. At the table pour dressing top;
toss and serve.
Notes: Eight ounces cooked chicken, shrimp or diced firm tofu may also
be added.
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