Mexican Cobb Salad Recipe
with Creamy Cilantro Dressing

This healthy Mexican cobb salad recipe can be made in minutes and looks beautiful on the plate. Thanks to my friend Jill D. for this great recipe.

1 bag chopped romaine lettuce
1 chopped red pepper
1 can black beans, drained
½ cup shredded cheese
1 can corn, drained
1 ripe avocado, pitted and sliced
1 large chopped tomato

Place lettuce in a bed on a square platter. On top of the lettuce, place a row (a stripe) of red pepper, beans, cheese, corn, avocado, and tomato. Serve dressing on the side, or drizzle across salad in a crisscross pattern.

Creamy Cilantro Dressing

1/2 cup buttermilk (I use lowfat)
2 Tbsp. thinly sliced green onion
2 Tbsp. lowfat sour cream
1 Tbsp. snipped fresh cilantro
1 Tbsp. dijon-style mustard

Combine all ingredients in a small bowl. Store in refrigerator up to one week. Makes about 2/3 cup, or about 11 one tablespoon servings.

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