Mexican Green Salad with a Spicy Lime Vinaigrette
Created by Kchurchill5 on February 20, 2012
- Servings: 4-8
- Prep Time: 15-20m
- Cook Time: 5m
- Recipe #4690
Ingredients
- Salad:
- 3 cups red leaf lettuce, rough chopped
- 4 cups romaine, rough chopped
- 1 medium red onion, cut in half and thin sliced
- 1 avocado, rough diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup grape or cherry tomatoes, cut in half
- 2 teaspoons cilantro, fine chopped
- Salt and pepper
- Dressing:
- 1/2 cup olive oil
- 2 teaspoons balsamic vinegar
- 1/3 cup honey
- 1/4 cup fresh lime juice
- 1 jalapeno, seeds and ribs removed and minced
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- Pinch red pepper flakes (go easy, it depends on how spicy your jalapeno is; they all vary in heat)
- Salt and pepper to taste
- Garnish (optional):
- Black olives
- Cotija cheese (which is a Mexican cheese; feta is similar)
How to Make
-
Step 1: Dressing ... Mix everything together in a small bowl, cup, or a tupperware container (which is my favorite; you can just add everything and shake). Refrigerate until ready to use. Letting it set an hour or two really lets the flavor develop.
-
Step 2: Salad ... Add all the ingredients to a large serving bowl or platter. I add the avocado last so it doesn't break up too much.
-
Step 3: Finish and Serve ... Add the dressing to the salad (as much as you want), and lightly toss. Add the avocado last, so it doesn't get over mixed. If you want, garnish with cotija cheese or your favorite cheese; black olives or even more cilantro. Serve and ENJOY!
Nutritional Facts
- Serving Size: 1 (320.1 g)
- Calories 619.1
- Total Fat - 46.8 g
- Saturated Fat - 8.2 g
- Cholesterol - 630.4 mg
- Sodium - 1695.8 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 2.5 g
- Sugars - 14.3 g
- Protein - 30 g
- Calcium - 331.9 mg
- Iron - 15.1 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.3 mg