Healthified Southwestern Salad
Healthified Southwestern Salad
Provided by: live better america
total
prep
58% less sat fat • 50% less cholesterol than the original recipe see the comparison. This fiesta in a bowl is perfect for a potluckadd the dressing and tortilla strips just before serving.
Ingredients
- 2 6-inch corn tortillas
- Nonstick cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups torn romaine lettuce
- 4 plum tomatoes, chopped (2 cups)
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
- 1 avocado, halved, pitted, peeled, and chopped
- Snipped fresh cilantro (optional)
- 1 box (9 oz) frozen corn
- 1/2 cup fat-free sour cream
- 1/4 cup snipped fresh cilantro
- 2 tablespoons fat-free milk
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon finely shredded lime peel
Directions
- Preheat oven to 350°F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.
- Meanwhile, prepare corn according to package directions. Cool.
- For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili powder, lime peel, salt, and pepper.
- Place lettuce in a large glass serving bowl. Top with tomatoes, beans, cooled corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.
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