Layered Southwestern Salad with Tortilla Strips

    PREP: 15 minutes BAKE: 15 minutes OVEN: 350°F MAKES 6 servings

    2 6-inch corn tortillas

    Nonstick cooking spray

    1⁄2 cup light sour cream

    1⁄4 cup snipped fresh cilantro

    2 tablespoons fat-free milk

    1 teaspoon olive oil

    1 large clove garlic, minced

    1⁄2 teaspoon chili powder

    1⁄2 teaspoon finely shredded lime peel

    1⁄4 teaspoon salt

    1⁄4 teaspoon ground black pepper

    6 cups torn romaine lettuce

    2 cups chopped roma tomatoes (4 medium)

    1 15-ounce can black beans, rinsed and drained

    1 cup fresh corn kernels*

    1⁄2 cup shredded reduced-fat cheddar cheese (2 ounces)

    1 avocado, halved, seeded, peeled, and chopped

    Snipped fresh cilantro (optional)

    1 Preheat oven to 350°F. Cut tortillas into 1⁄2 -inch strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.

    2 For dressing, in a small bowl whisk together sour cream, the 1⁄4 cup cilantro, the milk, oil, garlic, chili powder, lime peel, salt, and pepper.

    3 Place lettuce in a large glass serving bowl. Top with tomatoes, drained beans, corn, cheese, and avocado. Drizzle dressing over tomato mixture. Sprinkle with tortilla strips. If desired, garnish with additional snipped fresh cilantro.

    PER SERVING: 227 cal., 11 g total fat (3 g sat. fat), 12 mg chol., 386 mg sodium, 29 g carb., 9 g fiber, 11 g pro.

    Vegan Icon make it vegan

    Substitute tofu sour cream for the dairy sour cream, soymilk for the dairy milk, and cheddar-flavor soy cheese for the cheddar cheese.


    It isn’t necessary to cook the corn. However, for a roasted flavor and softer texture, bake the corn with the tortilla strips. Place the strips at one end of the baking pan and the corn at the other end.