Name: Grilled Mexican Caesar Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 2 heads Romaine lettuce, washed, halved; 1 tbsp olive oil; 2 tsp chili powder; 1 tsp garlic powder; 1 can (15 oz) black beans, drained, rinsed; ½ cup grilled corn kernels (fresh or frozen); 1 red bell pepper, charred, seeded, diced; 2 tbsp roasted pepitas; ½ cup cotija cheese; 1 1 avocado, pitted; ½ cup plain nonfat Greek yogurt; 1 lime, juiced; 1 clove garlic; 2 tbsp chopped cilantro; 1 can (4 oz) mild green chilies; Salt and pepper to taste

RatingDifficultyBeginner

Caesar Salad is a well-known classic salad found on just about every restaurant menu. And as a self-proclaimed aficionado on Caesar salad, this recipe has all the things we love about this classic dish - the cheese, the crunch, and the creamy dressing - without all the calories! I create the dressing by blending Greek yogurt and avocado, it’s full of the “good for you fats” and tastes so great that you won’t miss them! Romaine lettuce is a must in this salad, and grilling it first adds a rich, smoky flavor that takes this salad over the top! Charred corn, peppers, and black beans create an ultimate Caesar salad packed with fiber, nutrients, protein – and spicy Mexican flavor. My healthy tip: the more colors on your plate, the better you are eating. So make your plate pretty!

Yields4 Servings

Prep Time20 minsCook Time5 minsTotal Time25 mins

Ingredients (Salad)

2 heads Romaine lettuce, washed, halved

1 tbsp olive oil

2 tsp chili powder

1 tsp garlic powder

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

½ cup grilled corn kernels (fresh or frozen)

1 red bell pepper, charred, seeded, diced

2 tbsp roasted pepitas

½ cup cotija cheese

Ingredients (Dressing)

1 1 avocado, pitted

½ cup plain nonfat Greek yogurt

1 lime, juiced

1 clove garlic

2 tbsp chopped cilantro

1 can (4 oz) mild green chilies

Salt and pepper to taste

Directions

Preheat grill pan to high.

In a small bowl, mix oil, chili powder, and garlic powder.

Lightly brush both sides of romaine lettuce.

Place lettuce cut side down on grill for 1-2 minutes each side until grill marks are present.

Remove from grill and set aside.

In a bowl, combine black beans, corn, red bell pepper, and chili oil used previously on lettuce.

Season with salt and pepper.

Blend dressing ingredients together in a blender or food processor until smooth and creamy.

To assemble salad, place grilled romaine lettuce on a plate, spoon over vegetables, drizzle with dressing, and top with pepitas and crumbled cotija cheese.

CategoryLite Bites

Watch: Good Morning America

Ingredients