Wednesday, July 10, 2013

Mexican Chopped Salad

Looking for a quick and easy salad that is light and easy, plus easy on your waist-line?  This has the perfect crunch from the iceberg and goes great with any tex-mex meal for some added veggies.  Plus it has a quick and simple homemade yogurt dressing.  You can even add more vegetables like red peppers, shredded carrots, darker greens...the possibilities are endless.  This recipe is the framework and you can add your creativity.  Enjoy!

Happy Cooking!

Mexican Chopped Salad
recipe based on a Tex-Mex Salad recipe from the Food Network Magazine
1/4 cup 2% greek yogurt
1/4 light sour cream
2 T fresh lime juice
1/2 cup chopped cilantro
1/2 tsp sugar
1/2 tsp salt
pepper to taste
1 head of iceberg lettuce, shredded  (if you have a really large head of lettuce, only use 1/2 head)
1/2 cup of chopped tomatoes, whatever you have on hand
1/3 cup chopped scallions
1/3 cup shredded cheddar

In a large bowl, mix up your dressing first.   Combine the greek yogurt, light sour cream, lime juice, sugar, salt, pepper, and cilantro until well combined (a pictured below).

The creamy dressing - yummy!
Then add the chopped veggies and shredded cheese...

toss the salad and serve immediately! Do not add the veggies to the dressing until you are ready to eat.  Enjoy!

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