Wednesday, August 27, 2008

Southwestern Cobb Salad



You’ll Need
  • 6 cups iceberg lettuce, about 1/2 large head, cut into 1 inch strips
  • 6 oz. sliced radishes, about 1 1/2 cups
  • 3 hard boiled eggs, cut into wedges
  • 1 can, 16 oz., red kidney beans, drained and rinsed
  • 1 can, 7 oz., corn kernels
  • 1 cup Monterey Jack cheese, cut into 1 inch cubes
  • 1/2 cup crumbled cooked bacon or bacon bits
  • 1/4 cup sliced green onions
  • orange salsa dressing

For the Orange Salsa Dressing

  • 1 cup prepared salsa
  • 1/2 cup orange juice, preferably fresh squeezed
  • 2 T cider vinegar1 tsp. grated orange zest

First
Place lettuce in a large salad bowl or 4 individual serving bowls.

Then
Top with radishes, eggs, beans, corn and cheese.
Sprinkle with bacon and green onions.

Just before serving
Toss with orange salsa dressing.

Yield 1 1/2 cups
Combine all ingredients until well blended.

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