FIESTA COBB SALAD
RECIPE TYPE
Under 30 min, Salad
SERVES
4 to 6
Prep time: 15 min
Total time: 15 min
Ingredients
3 tbsp Longo’s Curato White Vinegar of Modena |
2 tbsp lime juice |
2 tbsp Longo’s Honey |
1 clove garlic, grated |
1 tsp each finely grated lime zest and Longo’s Ground Cumin |
1/2 tsp each salt and pepper |
1/3 cup Longo’s Essentials Canola Oil |
1 tub (142g) Longo’s Mixed Greens |
2 cups cubed leftover meat such as roast pork, turkey, chicken or beef (No leftovers? Visit our Deli Counter to pick up Souvlaki Pork or Tuscan Turkey – ask for a thick slice so you can cube it at home.) |
1 1/2 cups Longo’s Black Beans, drained and rinsed |
1 cup Longo’s Frozen Corn, thawed under running water and drained |
1 cup each halved Longo’s Grape Tomatoes and crumbled feta |
1/2 cup thinly sliced red onion 1 avocado, cubed (optional) |
Directions
Whisk vinegar with lime juice, honey, garlic, lime zest, cumin, salt and pepper; whisk in oil until emulsified. Set aside.
Arrange greens, cubed meat, beans, corn, tomatoes, feta, onion and avocado (if using) on large platter. Serve with dressing on the side.
A Dash of Advice
If using the Crown Roast Pork with Mint Salsa Verde in your salad, a few spoonfuls of leftover salsa verde make a delicious addition to the dressing mixture.Check out the great selection of roasts available in Longo’s Deli to use in this recipe if you have no leftovers.To pack this salad for lunches, layer into deep resealable containers or large jars, starting with the dressing on the bottom and finishing with the greens on top. (Omit optional avocado if making ahead.)Vegetarians and vegans can omit the meat and replace with a vegan protein alternative and use dairy-free cheese, if desired.
NUTRITIONAL INFORMATION
Per serving (1/6th recipe): 610 calories
Protein 32g | Fibre 7g |
Fat 36g | Sugar 18g |
Carbs 43g | Sodium 790mg |
