Southwestern salads can be hearty and healthy and are well suited for the times of the year when our seasons are in transition. It can be a hearty salad, filled with fresh seasonal vegetables. The dressing typically has a little heat which can cool you down on a hot day or, remarkable, also heat you up if it is a little cool outside. Here is my version of a Southwestern Salad:
Ingredients-
Salad:
1 cup fresh or frozen corn
2 small zucchini, coarsely chopped
½ red onion, coarsely chopped
Olive Oil Cooking Spray
1 avocado, sliced
1 heirloom tomato, sliced
1 can black beans (no salt), drained and rinsed
12 oz frozen grilled chicken strips (Foster Farms)
1 head Boston/bibb lettuce
1 bunch watercress
¼ cup 2% shredded cheddar
Vinaigrette:
6 tbls white balsamic vinegar
1 tsp honey
1 tsp ground cumin
¾ tsp paprika
¾ tsp garlic powder
2 tbls olive oil
1 tbls water
Directions-
1. Place corn, zucchini and onion on a cookie sheet sprayed with olive oil cooking spray. Spray the top of the vegetables lightly with cooking spray as well. Cook at 350 degrees for 15 minutes or until the vegetables are lightly browned. Remove from oven and let cool.
2. Prepare chicken strips according to package instructions. Let cool.
3. Mix all ingredients for vinaigrette together in a jar with a tight top. Shake well.
4. Clean and spin lettuce and watercress. Place in a large salad bowl. Add roasted vegetables, avocado, tomato, black beans and grilled chicken strips.
5. Pour vinaigrette evenly over the salad. Toss well.
Serves 6. Serving size about 2 cups. Calories 304.
To make it a meal add 1 slice grilled French bread sprayed with olive oil cooking spray and sprinkled with garlic powder (California-style) for 116 calories. Total calories for the meal --420.
It is easy to make this a vegetarian meal by leaving out the chicken. This will also lessen the calories if you are looking for a lighter meal.
Enjoy! And Live Vibrant!
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