Layered Southwestern Salad with Tortilla Strips
Recipe from Diabetic Living

Break out of that salad rut with this zesty slimmed-downed Tex-Mex medley topped off with a light sour cream dressing and homemade tortilla chips.


Layered Southwestern Salad with Tortilla Strips


by 1  person


read comments


add your rating
add a comment

Prep Time: 15 mins
Total Time: 30 mins
Servings: 6 (about 2 cup) servings
See More Diabetic Living Recipes
Ingredients
 
savings in
 
  • 2  6-inch  corn tortillasOn Sale
  •     Nonstick cooking sprayOn Sale
  • 1/2  cup  light dairy sour creamOn Sale
  • 1/4  cup  snipped fresh cilantroOn Sale
  • 2  tablespoons  fat-free milkOn Sale
  • 1  teaspoon  olive oilOn Sale
  • 1  large clove  garlic, mincedOn Sale
  • 1/2  teaspoon  chili powderOn Sale
  • 1/2  teaspoon  finely shredded lime peelOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  ground black pepperOn Sale
  • 6  cups  torn romaine lettuceOn Sale
  • 4    plum tomatoes, chopped (2 cups)On Sale
  • 1  15-ounce can  black beans, rinsed and drainedOn Sale
  • 1  cup  fresh corn kernels*On Sale
  • 1/2  cup  shredded reduced-fat cheddar cheese (2 ounces)On Sale
  • 1    avocado, halved, pitted, peeled, and choppedOn Sale
  •     Snipped fresh cilantro (optional)On Sale

Directions
1.
Preheat oven to 350 degrees 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 wire rack.
2.
For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili power, lime peel, salt, and pepper.
3.
Place lettuce in a large glass serving bowl. Top with tomatoes, beans, corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.
4.
*Test Kitchen Tip: It isn't necessary to cook the corn. However, for a roasted flavor and softer texture, try baking it with the tortilla strips. Place the strips at one end of the baking pan and the corn at the other end.

Nutrition information
Calories 227, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 12 mg, Sodium 386 mg, Carbohydrate 29 g, Total Sugar 5 g, Fiber 9 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 59%, Calcium 23%, Iron 11%. Exchanges: Vegetable 1.5, Starch 1, Lean Meat .5, Fat 2. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos

Recommended Recipe:
Zesty Fiesta Corn Salad
Zesty Fiesta Corn Salad

This simple taco-flavored side salad recipe goes well with grilled chicken, pork chops, or burgers.

See Recipe