Serving a hearty salad as a main dish is a wonderful way to incorporate more vegetables into your diet. Dressed with your favorite sundried tomato vinaigrette, and topped with shredded Monterey Jack cheese, this salad is a wonderful combination of two beloved salads: the classic cobb and the tasty taco. If you're cooking for a man who complains about a vegetarian salad for dinner, throw on some shredded rotisserie chicken or grilled, thinly sliced steak. You'll find the recipe if you read more
9 cups mixed greens
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) diced, herb-seasoned tomatoes, drained
3 large eggs, hard cooked, peeled, sliced
1 can (11 ounces) corn with peppers, drained
2 medium avocadoes, peeled, pit removed, sliced
Juice of 1 lime
1/3 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro or parsley
Black pepper, to taste
3/4 cup sun-dried tomato, low-fat vinaigrette
- Place greens on 6 dinner plates.
- Arrange equal amounts of beans, tomatoes, eggs, corn, avocadoes (tossed with lime juice) and cheese over greens. Sprinkle with cilantro. Season with black pepper, as desired.
- Serve immediately with vinaigrette.
Nutritional Information Per Serving: Calories 390; Total fat 24g; Saturated fat 5g; Cholesterol 110mg; Sodium 890mg; Carbohydrate 38g; Fiber 12g; Protein 13g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 15%DV; Iron 20%DV; Folate 45%DV; Potassium 21%DV