Southwestern Salad With Tortilla Strips

Break out of that salad rut with this zesty slimmed-downed Tex-Mex medley topped off with a light sour cream dressing and homemade tortilla chips.

Prep/Cook Time: 30 Minutes, Servings: 6

Ingredients

• 2 6-inch corn tortillas
• Nonstick cooking spray
• ½ cup light dairy sour cream
• ¼ cup snipped fresh cilantro, plus more for garnish
• 2 tablespoons fat-free milk
• 1 teaspoon olive oil
• 1 large clove garlic, minced
• ½ teaspoon chili powder
• ½ teaspoon finely shredded lime peel
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 cups torn romaine lettuce
• 4 plum tomatoes, chopped (2 cups)
• 1 15-oz. can black beans, rinsed and drained
• 1 cup fresh corn kernels
• ½ cup shredded reduced-fat cheddar cheese (2 ounces)
• 1 avocado, chopped

Directions

1. Preheat oven to 350°F. Cut tortillas into ½-inch-wide 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 wire rack.
2. In a small bowl, stir together sour cream, ¼ cup cilantro, milk, oil, garlic, chili powder, lime peel, salt and pepper.
3. Place lettuce in a large glass serving bowl. Top with tomatoes, beans, corn, cheese and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.

Nutritional Information

Per Serving: 227 calories; 11 g fat (3 g sat, 4 g mono); 12 mg cholesterol; 29 g carbohydrate; 5 g total sugars; 11 g protein; 9 g fiber; 386 mg sodium; 767 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.