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Recipe of the Day
Southwestern Salad with Cilantro Lime Vinaigrette
A fresh salad that just screams the flavors of Summer.
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Yield: Serves 4 - 2 tostadas per serving.
Recipes
Garden Tostada
| Nutrition Information | |
| Calories: | 240 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 35mg |
| Sodium: | 250mg |
| Carbohydrates: | 38g |
| Dietary Fiber: | 2g |
| Sugars: | 7g |
| Protein: | 19g |
| Vitamin A: | 1750iu (35%) |
| Vitamin C: | 66mg (110%) |
| Calcium: | 250mg (25%) |
| Iron: | 4.5mg (25%) |
Baked corn tortillas add a nice hearty crunch to this zesty salad.
8 corn tortillas
1/2 red bell pepper, chopped
1 anaheim chile pepper, seeded and chopped
2 ripe tomatoes, chopped
2 cups black beans, drained
1/4 cup chopped green onions
4 tablespoons prepared salsa
2 tablespoons vinegar
3 cups shredded romaine lettuce
1/4 cup nonfat mozzarella
1/4 cup nonfat sour cream
Preheat oven to 375°.
Place corn tortillas on cookie trays; do not overlap. Bake for 5 minutes and turn over. Bake for 10 more minutes or until golden brown.
Combine peppers, tomatoes, beans, salsa, vinegar and lettuce in medium-sized mixing bowl.
To assemble: Place 2 corn tortillas on each plate. Place salad mixture on top of each tortilla. Place 1 tablespoon nonfat mozzarella and 1 tablespoon nonfat sour cream over each tortilla.
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