Mexican Chopped Salad with Creamy Cilantro-Lime Dressing
Author: Nicole Morrissey
Prep time:
Total time:
Serves: 6 entree-sized salads
- 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
- 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
- Blend dressing ingredients in a blender or mini food prep until smooth and creamy; set aside.
- Place romaine in a large bowl; top with dressing and toss well. Add remaining ingredients and toss again. Serve immediately.
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/mexican-chopped-salad-with-creamy-cilantro-lime-dressing-weekly-menu/
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