Southwest Salad
Ingredients:
1 package Boulder Sausage Green Chile Brats
½ ripe avocado
¾ cup packed fresh cilantro
½ cup nonfat plain yogurt
2 scallions, chopped
2 cloves garlic, quartered
1 tablespoon lime juice
½ teaspoon sugar
½ teaspoon salt
3 cups mixed greens
½ cup black beans, canned (rinsed) or cooked
½ cup corn kernels, fresh or frozen (thawed)
1/4 cup pine nuts
1/4 cup queso fresco
½ cup grape tomatoes
Directions:
- In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over low to medium heat, until they are cooked through. Cut into coins.
- Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
- Toss greens with 2 tablespoons of the dressing in a large salad bowl. (Refrigerate the remaining dressing.)
- Evenly arrange the sausage coins, pine nuts, queso fresco, black beans, corn and tomatoes in rows on top of the lettuce.
There are several variations of a Southwest Salad out there. Although we changed ours up a bit, our is mostly inspired by a recipe we found on Eatingwell.com
