Mexican Cobb Salad

Rather than make several individual servings, arrange this salad on one large platter and let guests serve themselves.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 32%
  • Fat: 13.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 21g
  • Carbohydrate: 49.6g
  • Fiber: 9.8g
  • Cholesterol: 19mg
  • Iron: 5.1mg
  • Sodium: 741mg
  • Calcium: 328mg


  • 8 cups Steve's House Mixed Greens
  • 1 cup diced tomato
  • 1 cup diced red onion
  • 1 cup diced peeled jicama or carrot
  • 1 cup diced green bell pepper
  • 1 cup fresh corn kernels (about 2 large ears)
  • 1 cup diced peeled avocado
  • 1 (16-ounce) can black beans, rinsed and drained
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
  • 1 cup baked tortilla chips, coarsely crushed
  • Lime-Cilantro Vinaigrette


  1. Place 2 cups of mixed salad greens on each of 4 plates. Arrange 1/4 cup tomato, 1/4 cup onion, 1/4 cup jicama, 1/4 cup bell pepper, 1/4 cup corn, 1/4 cup avocado, and one-fourth of beans in individual rows over the salad greens. Sprinkle 1/4 cup Monterey Jack cheese and 1/4 cup crushed chips over each salad. Drizzle 1/4 cup Lime-Cilantro Vinaigrette over each salad.
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