Santa Fe Cobb Salad

  • Yield: 6 servings

If you like, you can add 8 ounces cooked chicken, shrimp or diced firm tofu.


Lime-Cilantro Vinaigrette:
3/4cup tomato juice
1-- jalapeno pepper, seeded
-- Juice of 1 lime
10sprigs cilantro
1/4teaspoon ground cumin
1/2teaspoon ground oregano
1teaspoon salt
1/3cup extra-virgin olive oil, optional
Cobb Salad:
6cups bite-size pieces mixed greens or field greens
1medium tomato, diced
1/4cup diced red onions
1cup peeled and diced jicama
1cup seeded and diced green bell peppers
2-- ears sweet corn, kernels cut from cob
1/4cup diced avocado
1/4cup canned black beans, drained and rinsed
1/4cup shredded low-fat Monterey Jack cheese
1cup baked tortilla chips, lightly crumbled


  1. To make vinaigrette: Combine all ingredients in a blender or a food processor fitted with the metal blade. Process or blend to combine.
  2. To make salad: Place mixed greens on a large platter. Arrange diced vegetables, beans and grated cheese in parallel rows across the top of the salad greens. Scatter tortilla chips over the vegetables. At the table, pour dressing over top, toss and serve.  

Nutritional Info *per serving

  • Calories 144
  • Fat 4g
  • Cholesterol 3mg
  • Sodium 571mg
  • Carbohydrate 24g
  • Protein 6g