Name: Mexican Cobb Salad
Yield: 4 servings
Ingredients: 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

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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Mexican Cobb Salad

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