Grilled Mexican Cobb Salad
From choclytcandy 13 years agoIngredients
- avocado chipotle Dressing: shopping list
- 1 large ripe avocado, peeled and pitted shopping list
- 1/4 cup lightly packed fresh cilantro leaves shopping list
- 3 tablespoons each: olive oil, lime juice and orange juice shopping list
- 1 to 2 teaspoons minced canned chipotle pepper in adobo sauce shopping list
- 1/2 teaspoon each: sugar and garlic salt shopping list
- Salad: shopping list
- 2 ears fresh corn, husks and silk removed shopping list
- 2 large jalapeno peppers shopping list
- 1 red bell pepper, stemmed, seeded and quartered shopping list
- 1 medium red onion, peeled and sliced 1/2-inch thick shopping list
- Freshly squeezed lime juice and sea salt to taste shopping list
- 4 cups sliced romaine lettuce shopping list
- 1 cup California walnuts, toasted and coarsely chopped shopping list
- 1 cup very small cubes chipotle Cheddar or pepper Jack cheese shopping list
- 1 cup rinsed and drained canned black beans shopping list
- cheese walnut chips : shopping list
- 2 corn tortillas shopping list
- 3 tbs shredded pepper jack or chipotle cheddar cheese shopping list
- 2 tbs finely chopped walnuts shopping list
How to make it
- Avocado Chipotle Dressing:
- Puree all dressing ingredients in a blender or food processor. Transfer to a small bowl and press plastic wrap onto the surface. Refrigerate until ready to serve.
- Salad:
- Grill corn, peppers and onion over medium-high heat until lightly charred on all sides; remove from grill. Cut corn away from cob. Cut jalapeno peppers into thin slices and cut bell pepper and onion into bite-size strips. Drizzle with lime juice and season to taste with salt; let cool or chill.
- Pile lettuce into 4 salad bowls. Top with equal amounts of grilled vegetables, walnuts, cheese, and black beans, forming rows of each. Serve with avocado dressing and Cheese Walnut Chips
- Cheese Walnut Chips:
- Cut 2 corn tortillas into 8 wedges (preferably a homemade-style tortilla). Place on a foil lined baking sheet and sprinkle with 3 tablespoons shredded pepper Jack or chipotle Cheddar cheese and 2 tablespoon finely chopped walnuts.
- Bake at 400°F for 15 to 20 minutes or until lightly browned.
People Who Like This Dish 2
- Wolfie42 Nowhere, Us
- davishoneydo Aledo, TX
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