Mexican Chopped Salad with Toasted Almonds And Cumin-Lime Vinaigrette
Take a trip south of the border with this Mexican Chopped Salad. Ole!
Ingredients
2 medium ears fresh corn, with corn cut from cob and cobs discarded
4 cups chopped romaine lettuce
½ cup halved cherry tomatoes
½ cup chopped watercress, stems removed
½ cup whole blanched or whole natural almonds, toasted
¼ cup diced chayote or jicama
¼ cup black beans, cooked and rinsed
Salt and pepper to taste
Cumin-lime vinaigrette (recipe below)
¼ cup crumbled feta cheese
Tortilla strips for garnish (optional)*
CUMIN-LIME VINAIGRETTE:
1 medium-size tomato, roughly chopped
1/2 teaspoon ground cumin
2 cloves roasted garlic or 1/2 teaspoon garlic powder
Salt and pepper
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
Directions
In a nonstick skillet over high heat, cook corn until slightly blackened, 3 to 5 minutes. Remove from heat and set aside. In a large mixing bowl, gently toss together corn and all ingredients except cheese and tortilla strips. Top with cheese then tortillas and serve immediately.
FOR VINAIGRETTE:
Add tomatoes, cumin, garlic, salt and pepper to blender and turn on high speed. When pureed and still running add lime juice and oil. Serve.
*To make tortilla strips at home, spray corn tortillas with cooking spray and sprinkle with salt. Cut tortilla into thin strips using a pizza cutter and bake at 350°F for about 12 minutes, or until slightly browned and crisp.
Nutritional Information
Based on 4 servings.
Per serving:
|
Calories |
316 |
|
Total Fat |
22g |
|
Saturated Fat |
3.5g |
|
Monounsaturated Fat |
14g |
|
Polyunsaturated Fat |
4g |
|
Cholesterol |
8mg |
|
Sodium |
313mg |
|
Carbohydrates |
26g |
|
Dietary Fiber |
6g |
|
Protein |
9g |
Cumin-Lime Vinaigrette Per serving:
|
Calories |
99 |
|
Total Fat |
10g |
|
Saturated Fat |
1.5g |
|
Monounsaturated Fat |
7g |
|
Polyunsaturated Fat |
1g |
|
Cholesterol |
0mg |
|
Sodium |
41mg |
|
Carbohydrates |
2g |
|
Dietary Fiber |
0g |
|
Protein |
0g |