Monday, April 14, 2008

Layered Mexican Salad

Layered Mexican Salad
By: Betty Crocker

Prep Time:15 min
Start to Finish:15 min
Makes:6 servings (about 1 cup each)

1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper (using red adds a bit of color if you want it more festive)
2 cups black bean salsa
3/4 cup Green Giant® Niblets® whole kernel corn
1 medium avocado, sliced

Lime Vinaigrette
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil

1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
2. In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.

Nutrition Information

1 Serving: Calories 400 (Calories from Fat 295 ); Total Fat 33 g (Saturated Fat 5 g); Cholesterol 0mg; Sodium 480 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 24 %; Calcium 6 %; Iron 12 % Exchanges: 1 Starch; 2 Vegetable; 6 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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