Saturday, April 24, 2010

Tex-Mex Cobb Salad

1/4 c. fresh lime juice
2 T. chopped fresh cilantro
4 t. olive oil
1 t. sugar
1/4 t. ground cumin
1/4 t. salt
1/4 t. coarsely ground black pepper

Prepare dressing ingredients with a whisk in a small bowl.

1 medium head romaine lettuce (1 1/4 pounds) trimmed, then cut leaves into 1/2-in. wide strips.
1 pint cherry tomatoes, each cut into quarters
12 oz. cooked skinless roast turkey meat, cut into 1/2-in. pieces (2 cups)
1 can (15-19 oz.) black beans, rinsed and drained
2 small cucumbers (6 oz. each) peeled, seeded, and sliced 1/2 in. thick

Place lettuce in a large serving bowl. Arrange tomatoes, turkey, black beans, and cucumbers in rows over lettuce. Just before serving toss salad with dressing.

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