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Santa Fe Green Salad


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
4 servings
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.

Nutrition Facts:
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