Print Recipe
Print Recipe |
Servings |
4servings (entree salad) |
Servings |
4servings (entree salad) |
- 2 cups roasted corn kernels
- 1 tsp olive oil
- 1 pinch ground black pepper
- 1 pinch kosher salt
- 6 ounces romaine lettuce chopped
- 3 ounces baby arugula
- 4 ounces green cabbage shredded
- 1/3 cup red radishes trimmed and thinly sliced
- 1 ounce Parmesan cheese freshly grated (or substitute crumbled Cotija cheese)
- 2 ripe avocado pitted, peeled and thinly sliced
- 2 stalks green onion trimmed and thinlly sliced
- 1 cup crunchy tortilla straws instructions in Recipe Notes below
- 3/4 cup chipotle vinaigrette get recipe link, left, or in Recipe Notes below
Ingredients
Servings: servings (entree salad)
Units:
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- Toss fresh or frozen corn kernels with 1 tsp olive oil, pinch each of kosher salt and black pepper. Bake in 350 F oven until golden, 12 minutes.
- In each of 4 salad bowls, place 1/4 of the Romaine, arugula, shredded cabbage, roasted corn, radishes and cheese.
- Top with sliced avocados, green onions, and crunchy tortilla straws.
- Drizzle each salad with 3 Tbsp Chipotle Vinaigrette dressing. Serve.
Make Your Own Crunchy Tortilla Straws: Cut one large tortilla in half, then each half into strips. Coat strips with cooking spray and bake on a sheet pan in a 350 F oven until golden brown, about 10 minutes.
Get the Chipotle Vinaigrette recipe.
Calories | 340kcal |
Total FatSaturated Fat | 15g3g |
Cholesterol | 5mg |
Sodium | 230mg |
Total CarbDietary Fiber | 48g11g |
Protein | 10g |
Recipe Notes Make Your Own Crunchy Tortilla Straws: Cut one large tortilla in half, then each half into strips. Coat strips with cooking spray and bake on a sheet pan in a 350 F oven until golden brown, about 10 minutes. Get the Chipotle Vinaigrette recipe.
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Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.