Santa Fe Salad
Santa Fe Salad with Tortilla Straws
This is a delicious weekend salad due to a few extra steps of preparation.
Prep: 25 minutes
Total: 40 minutes
Servings: 6
Tortilla Straws
1 Whole wheat flour tortilla (7 or 8 inches)
Cooking spray
¼ tsp coarse salt
¼ tsp chili powder
Creamy Avocado Dressing
½ cup plain, nonfat Greek yogurt
1 medium ripe avocado, pitted, peeled and cut into chunks
1-2 Tbsp of a ranch dressing packet
Salad
2 cups bite-size pieces iceberg lettuce
2 cups bite-size pieces romaine lettuce
1 large tomato, chopped (1 cup)
1 cup diced peeled jicama
¾ cup shredded Cheddar Cheese (3 oz)
¼ cup sliced pitted ripe olives
1 to 1 ½ cups pinto beans, rinsed
Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into ¼ inch strips. Place on ungreased cookies sheet. Bake 10-12 minutes or until crisp and golden brown.
Meanwhile, place yogurt, ranch mix and avocado in blender. Cover; blend on medium speed until smooth and creamy.
Place lettuce in a large bowl. Top with tomato, jicama, cheese, olives, beans and tortilla straws. Serve with dressing.
Nutrition info: 1 Serving (1 cup): Calories 205; *Fat 10 gm (Sat 5), Cholesterol 20mg, Sodium 490 mg, Carbs 20 gm, Fiber 7 gm, *Protein 10 gm
Tips: * Add cooked, shredded chicken for a protein boost
This is a delicious weekend salad due to a few extra steps of preparation.
Prep: 25 minutes
Total: 40 minutes
Servings: 6
Tortilla Straws
1 Whole wheat flour tortilla (7 or 8 inches)
Cooking spray
¼ tsp coarse salt
¼ tsp chili powder
Creamy Avocado Dressing
½ cup plain, nonfat Greek yogurt
1 medium ripe avocado, pitted, peeled and cut into chunks
1-2 Tbsp of a ranch dressing packet
Salad
2 cups bite-size pieces iceberg lettuce
2 cups bite-size pieces romaine lettuce
1 large tomato, chopped (1 cup)
1 cup diced peeled jicama
¾ cup shredded Cheddar Cheese (3 oz)
¼ cup sliced pitted ripe olives
1 to 1 ½ cups pinto beans, rinsed
Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into ¼ inch strips. Place on ungreased cookies sheet. Bake 10-12 minutes or until crisp and golden brown.
Meanwhile, place yogurt, ranch mix and avocado in blender. Cover; blend on medium speed until smooth and creamy.
Place lettuce in a large bowl. Top with tomato, jicama, cheese, olives, beans and tortilla straws. Serve with dressing.
Nutrition info: 1 Serving (1 cup): Calories 205; *Fat 10 gm (Sat 5), Cholesterol 20mg, Sodium 490 mg, Carbs 20 gm, Fiber 7 gm, *Protein 10 gm
Tips: * Add cooked, shredded chicken for a protein boost