Baja Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups Romaine | Washed and dried well |
| ½ cup. tomatoes | Washed, trimmed and diced |
| 1 avocado | Thinly sliced (optional) |
| 1 large cucumbers | Washed, trimmed and diced |
| ¼ cup red onion | Washed, peeled and diced |
| ¼ cup crumbled feta cheese | |
| ½ cup frozen white corn kernels, thawed | |
| ½ cup canned black beans | Drained and rinsed. |
| 1/4 cup Tortilla strips | |
| Dressing: | |
| 1/4 cup extra-virgin olive oil | |
| 1/3 cup lemon juice | |
| 1/2 teaspoons ground cumin | |
| 1/2 teaspoons salt | |
| 1/4 teaspoons pepper |
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free. Watch Tortilla chips.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl combine Romaine, tomatoes, avocado, cucumbers, onion, black beans, and corn. | |
| 2 | In a medium bowl, combine olive oil, lemon juice, cumin, salt and pepper. Whisk together.Toss with lettuce mixture, just before serving. | |
| 3 | To serve, Top salad mixture with feta cheese and tortilla strips. |
Posted in Green Leafy Salad Recipes, Vegetable Salad
