Ingredients
1 head Romaine lettuce
1 avocado, peeled, pitted, and diced
2 c. grape tomatoes, halved
2 c. fresh cilantro leaves, loosely packed
1 c. shredded sharp cheddar cheese
1 c. tortilla strips
1 15-oz. can black beans, rinsed and drained
2 c. frozen corn, thawed
1 15-oz. black olives, drained
1/2 small red onion, thinly sliced
Skinny Cilantro-Lime Vinaigrette
1 c. fresh cilantro, loosely packed
1/4 c. fresh orange juice
3 T. fresh lime juice
1 T. honey
1 t. ground cumin
Salt and freshly ground black pepper, to taste
2 T. extra virgin olive oil
Salad Directions
Remove tough end of Romaine lettuce, then rinse and pat dry. Tear into bite-sized pieces and toss into a large glass bowl. Add remaining salad ingredients and drizzle with Skinny Cilantro-Lime Vinaigrette (recipe below). Toss to combine and serve immediately.
Dressing Directions
Add cilantro, orange juice, lime juice, honey, cumin, salt, and pepper to a food processor or blender and pulse to combine. Gradually drizzle in the olive oil while pulsing until mixture is thoroughly combined.
