Mexican Chopped Salad with Creamy Cilantro-Lime Dressing
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Prep time: 
Total time: 
Serves: 6 entree-sized salads
 
Ingredients
Dressing:
  • 1 cup cilantro
  • 2 cloves garlic
  • ¼ cup low-fat olive oil mayonnaise
  • ¼ cup nonfat plain Greek yogurt
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 Tbsp white wine vinegar
  • 2 limes, juiced
  • ½ cup olive oil
Salad:
  • 2 large head of Romaine, chopped
  • 6 oz grape tomatoes, halved
  • 1 orange bell pepper, diced
  • 1½ cups corn (grilled, frozen, or canned)
  • 1 avocado, diced
  • ¼ red onion, diced
  • 1 can no salt added black beans, drained and rinsed
Instructions
  1. Blend dressing ingredients in a blender or mini food prep until smooth and creamy; set aside.
  2. Place romaine in a large bowl; top with dressing and toss well. Add remaining ingredients and toss again. Serve immediately.
Notes
Recipe ever so slightly adapted from Simply Scratch
Nutrition Information
Serving size: ⅙th recipe Calories: 399 Fat: 27.7 Carbohydrates: 35.2 Sugar: 6.8 Sodium: 392 Fiber: 12.7 Protein: 10.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2015/07/mexican-chopped-salad-with-creamy-cilantro-lime-dressing-weekly-menu/