Receta Southwestern Chopped Salad with Cilantro Dressing
Southwestern Chopped Salad with Cilantro Dressing
This is a great salad recipe with an incredibly tasty dressing.
The color is beautiful but not something you associate with eating. My husband
actually asked me what was wrong with the salad.
The flavor is great and the calories are low too. You can’t
ask for much more than that. I didn’t
think I would be able to get anyone to eat this salad but everyone gobbled it
down! Love it!
- 5 cups chopped romaine lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained
- 1/2 cup canned black beans, drained and rinsed
- Cilantro
- Dressing:
- 1 cup loosely packed cilantro, stems removed
- 1/2 cup plain Greek yogurt
- 2 cloves garlic
- Juice of 1 fresh squeezed orange or lime
- Pinch of salt
- 1/4 cup olive oil
- 2 tablespoons rice wine vinegar
- To make the cilantro lime dressing, combine cilantro, Greek
- yogurt, garlic, lime juice and salt in the bowl of a food processor. With the
- motor running, add olive oil and vinegar in a slow stream until emulsified; set
aside.
To assemble the salad, place romaine lettuce in a large
bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on
top of the salad and gently toss to combine. Stir in avocado.
Serve immediately, garnished with tortillas trips, if
desired.
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