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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this recipe.

 

"My salad days - When I was green in judgment"
-William Shakespeare

The refrigerator light goes on...

This is a cross between a Caesar salad and a Cobb salad, with a spicy twist.

Dry Those Salad Greens

Make sure that your salad greens are dry, dry, dry before tossing the dressing with the them. If they are damp the dressing won’t stick as well and you will have to use more. Usually 2 tablespoons of a well made dressing (one that is well emulsified) is enough if the greens are dry. A salad spinner is the key to drying lettuce and a must have in any kitchen.


 

South of the Border Caesar Salad



Servings = 2 | Serving size =about 3 cups salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe also requires making South of the Border Caesar Dressing

Once assembled, the salad does not keep well, but the corn can be made ahead of time and chilled until it's time to assemble the salad. Note that cooking time does not include chilling time.

1 tsp olive oil
2 ears fresh corn (cut kernels from the cob)
1/4 tsp cumin
2 Tbsp beer or gluten-free beer
8 large leaves Romaine lettuce (shredded)
1 cup no salt added black beans (drained and rinsed)
12 cherry or grape tomatoes (halved lengthwise)
1/2 avocado (sliced)
1/2 cup South of the Border Caesar Dressing

South of the Border Caesar Salad from Dr. Gourmet
Place the olive oil in a large skillet over medium high heat.

Add the corn and cook, tossing frequently.

Add the cumin and cook the corn until it is lightly browned.

Add the beer and cook until evaporated. Toss frequently.

Remove the corn to a bowl and chill well.

When the corn is chilled, assemble the salad, placing the romaine, black beans, tomatoes and avocado on a plate.

Top with the dressing and serve.

Nutrition Facts

Serving size = about 3 cups salad

Servings = 2

.

Amount Per Serving

Calories 461 Calories from Fat 130
  % Daily Value
Total Fat 13g 23%
    Saturated Fat 2g 13%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 6mg 2%
Sodium 260mg 11%
Total Carbohydrates 68g 23%
    Dietary Fiber 17g 65%
    Sugars 8g  
Protein 21g  
Vitamin A 140% Vitamin C 85%
Calcium 25% Iron 31%
Vitamin K 131 mcg Potassium 1575 mg
Magnesium 175 mg