Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing might be a recipe you should try. For $5.74 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 940 calories, 27g of protein, and 51g of fat each. 866 people found this recipe to be scrumptious and satisfying. It is a pricey recipe for fans of Mexican food. Head to the store and pick up juice of lime, olive oil, honey, and a few other things to make it today. It works best as a salad, and is done in roughly 30 minutes. It is brought to you by Little Leopard Book. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns an excellent spoonacular score of 99%. If you like this recipe, you might also like recipes such as Mexican Chopped Salad with Honey-Lime Dressing, Mexican Chopped Salad with Honey-Lime Dressing, and Mexican Chopped Salad With Honey-lime Dressing.

Servings: 2

Preparation duration: 30 minutes

 

Ingredients:

1 avocado (chopped)

1 can (15 oz) black beans (drained and rinsed)

1/2 cup corn tortilla strips

1/4 cup Dijon mustard

1 ear corn

2 tbsp fresh cilantro

1 garlic clove (chopped)

1/4 cup goat cheese (crumbled)

1/4 tsp ground ginger

1/4 cup honey

1 jalapeño

1 jalapeño pepper (chopped)

2 limes (juiced)

1/4 cup Enzo Olive Oil

1 red bell pepper

3 hearts of romaine lettuce

1 tomato (chopped)

Equipment:

food processor

blender

grill

bowl

Cooking instruction summary:

Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.Next, add the olive oil, honey, dijon mustard and ground ginger.Blend into a smooth consistency.Place the dressing in the refrigerator to chill.Heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill. Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.Grill for 3-4 minutes on each side or until the lettuce begins to wilt.Remove from the grill, chop the lettuce then add it to a large bowl.Next, remove the grilled corn from the cob and place it on top of the salad.Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.Remove the salad dressing from the refrigerator and drizzle on top.Toss well and serve.

 

Step by step:


1. Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.Next, add the olive oil, honey, dijon mustard and ground ginger.Blend into a smooth consistency.

2. Place the dressing in the refrigerator to chill.

3. Heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill. Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.Grill for 3-4 minutes on each side or until the lettuce begins to wilt.

4. Remove from the grill, chop the lettuce then add it to a large bowl.Next, remove the grilled corn from the cob and place it on top of the salad.Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.

5. Remove the salad dressing from the refrigerator and drizzle on top.Toss well and serve.


Nutrition Information:

Quickview
1058k Calories
30g Protein
52g Total Fat
130g Carbs
66% Health Score
Limit These
Calories
1058k
53%

Fat
52g
81%

  Saturated Fat
10g
67%

Carbohydrates
130g
44%

  Sugar
46g
52%

Cholesterol
13mg
4%

Sodium
1337mg
58%

Get Enough Of These
Protein
30g
60%

Vitamin A
17887IU
358%

Vitamin K
224µg
213%

Vitamin C
136mg
166%

Fiber
33g
133%

Folate
513µg
128%

Manganese
1mg
81%

Phosphorus
706mg
71%

Potassium
2217mg
63%

Magnesium
226mg
57%

Vitamin E
8mg
56%

Copper
1mg
56%

Vitamin B6
1mg
54%

Vitamin B1
0.81mg
54%

Iron
9mg
51%

Vitamin B2
0.78mg
46%

Vitamin B3
6mg
34%

Vitamin B5
3mg
31%

Selenium
19µg
28%

Calcium
271mg
27%

Zinc
4mg
27%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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