6 T. chopped fresh cilantro 2 C. torn fresh spinach 2 T. lime juice 2 C. torn romaine lettuce 2 T. unsweetened apple juice 2 C. seeded, chopped tomatoes 2 T. plain nonfat yogurt 1 C. julienne-sliced jicama 2 tsp. olive oil 1 1/2 cans no-salt added whole-kernel 2 tsp. honey corn, drained 1 tsp. garlic powder 4 T. (1 oz.) shredded reduced-fat 1 tsp. ground cumin sharp cheddar cheese 1 tsp. chili powder
Position knife blade in a food processor bowl; add first 9 ingredients. Process until smooth and set aside.
Combine spinach and lettuce in a bowl; toss well. Place 1 cup salad greens on each of 4 salad plates. Combine tomato and next 3 ingredients in a small bowl. Spoon tomato mixture evenly over salad greens. Sprinkle each serving with 1 tablespoon cheese. Drizzle cilantro dressing mixture evenly over salads.
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