Grilled Mexican Cobb Salad with Walnuts

Name: Grilled Mexican Cobb Salad with Walnuts
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: Avocado Chipotle Dressing; 1 avocado, large, ripe, peeled, pitted; 1/4 cup cilantro leaves, lightly packed, fresh; 3 tablespoons olive oil; 3 tablespoons lime juice; 3 tablespoons orange juice; 1-2 teaspoons chipotle pepper in adobo sauce, minced, canned; 1/2 teaspoon sugar; 1/2 teaspoon garlic salt; Salad; 2 ears corn, fresh, husks and silk removed; 2 jalapeno peppers, large; 1 red bell pepper, stemmed, seeded, quartered; 1 red onion, medium, peeled, sliced 1/2-inch thick; Lime juice, freshly squeezed, and sea salt to taste; 4 cups romaine lettuce, sliced; 1 cup California walnuts, toasted, coarsely chopped; 1 cup chipotle Cheddar or pepper Jack cheese, very small cubes; 1 cup black beans, rinsed, drained, canned; Cheese Walnut Chips (recipe follows)

Total Time

50 Mins

Serves

Meal

Dinner Lunch

Description

Summer grilling and seasonal produce are at their best in this flavorful salad! Toasted walnuts add a delightful crunch while the avocado chipotle dressing gives a little kick!

Ingredients

Avocado Chipotle Dressing

1 avocado, large, ripe, peeled, pitted
1/4 cup cilantro leaves, lightly packed, fresh
3 tablespoons olive oil
3 tablespoons lime juice
3 tablespoons orange juice
1-2 teaspoons chipotle pepper in adobo sauce, minced, canned
1/2 teaspoon sugar
1/2 teaspoon garlic salt

Salad

2 ears corn, fresh, husks and silk removed
2 jalapeno peppers, large
1 red bell pepper, stemmed, seeded, quartered
1 red onion, medium, peeled, sliced 1/2-inch thick
Lime juice, freshly squeezed, and sea salt to taste
4 cups romaine lettuce, sliced
1 cup California walnuts, toasted, coarsely chopped
1 cup chipotle Cheddar or pepper Jack cheese, very small cubes
1 cup black beans, rinsed, drained, canned
Cheese Walnut Chips (recipe follows)

PREPARATION

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.

NUTRITION

Calories: 640 cal
Total Fat: 47 g
Polyunsaturated Fat: 17 g
Cholesterol: 30 mg
Sodium: 390 mg
Carbohydrates: 44 g
Dietary Fiber: 12 g
Protein: 19 g