Tuesday, May 20, 2014

Southwestern Salad

Summer of Salads continues: Southwestern Salad
It's the dressing that makes this salad really sing and for that we have the blog Damn Delicious to thank for this recipe

Salad:
8 ounce package romaine hearts, cleaned and chopped
6 ounce package baby spinach
2 ears sweet corn, grilled, kernels removed from cob (we had corn the night before so I just prepared a couple extra ears)
1 14.5-ounce can seasoned black beans, drained and rinsed
2 avocados, pitted and cubed
1 pint grape tomatoes, sliced in half if large
1 portion of chicken of your choice per person (I used frozen chicken tenders we had in the freezer, cooked them ahead and let cool before serving - or omit the meat if you prefer!)

Cilantro Lime Dressing
1 cup cilantro leaves
1/2 cup Greek yogurt (we used Fage 2%)
2 cloves garlic
juice of one lime
2 pinches salt
2 Tablespoons apple cider vinegar
4 Tablespoons olive oil

The original directions used the food processor for this, but T loves the blender so we tried that. Put the cilantro, yogurt, garlic and lime juice in the machine of your choice. We added the vinegar as well so there'd be enough liquid to get the contents going. Once it's smooth, with the motor running, slowly add the olive oil. No need to make it in advance, but I'd recommend making it first and then assembling the salads. Letting it sit just that 10 minutes brings the flavors together. It stores well in the fridge too.

Serves 4 (or the 3 of us plus leftovers)


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