Mexican Chopped Salad with Garlic-Ranch Dressing
2
Points®
Temps total: 25 min • Préparation: 25 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
Chopped mango would be a lovely addition to this salad.
Ingrédients
Plain fat free Greek yogurt
¼ cup(s)
Water
2 tbsp(s), warm
Olive oil
4 tsp(s)
Minced garlic
¼ tsp(s)
Fresh dill
1 tbsp(s), fresh, minced
Fresh parsley
1½ tbsp(s), fresh, minced
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Chopped romaine lettuce
5 oz, about 6 c
Canned white corn
2 cup(s), or yellow corn
Canned black beans
2 cup(s), rinsed and drained
Grape tomatoes
2½ cup(s), halved
Shredded carrots
1¼ cup(s)
Radishes
4½ medium, halved, thinly sliced, fresh
Uncooked scallions
2 medium, thinly sliced
Instructions
1
Whisk together yogourt, water, oil, garlic, dill, parsley, salt and pepper; set aside.
2
Scatter lettuce in bottom of a deep platter; top with corn, beans, tomato, carrot and radish. Drizzle with dressing; garnish with scallion.
3
Serving size: 2 c salad with 2 Tbsp dressing
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