Mexican cobb salad

Yield: 1 Servings

Measure Ingredient
6 cups Shredded romaine
1 can (15 oz.) kidney beans, rinsed and drained
1 cup Shredded Jack cheese
2 larges Tomatoes, diced
1½ cup Diced cooked chicken
1 Avocado, diced
¼ cup Minced red onion
1½ cup Diced jicama
6 slices Bacon, cooked and crumbled*

DRESSING SALAD

Stir all till blended. 1 can (4 oz.) diced green chilies ¼ c. chopped fresh cilantro 2 tbsp. fresh lime juice ½ tsp. freshly ground pepper ¼ tsp. salt Layer the lettuce, beans, cheese and half the tomatoes in a large glass bowl. Add the chicken, avocado, onion, tomatoes, jicama and bacon in rows. Toss with dressing and serve immediately. Makes 6 servings.

Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <ames@...>

Date: Fri, 4 Oct 1996 10:18:29 -0400

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