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!

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. Serve immediately, garnished with tortillas trips, if desired.

Original Recipe Source

Number of Servings: *Dressing Only*-12 (two tbsp per serving)

Nutritional Information:

• 49 calories per serving
• 2 carbs 
• 5 grams of fat 
• 1 protein
• 1 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*


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