southwest spinach salad


  • 8 c fresh baby spinach
  • 1/2 c corn with sweet peppers
  • 2 T chopped fresh cilantro
  • 2 oz. diced pepper jack cheese
  • 2 plum tomatoes, cut into 8 wedges each
  • 2 hard boiled eggs, quartered
  • 1 ripe avocado cut into 16 slices
  • 3 T lime juice
  • 2 T oil
  • 1 t chopped chipotle pepper in adobo sauce
  • 1/8 t salt
  • 1 garlic clove, minced
  • 2 T toasted pine nuts


Combine spinach, corn, olives, cilantro and cheese. Arrange tomato, egg and avocado slices atop the spinach. Combine lime juice, oil, chopped chipotle, salt and garlic. Whisk well and pour over salads. Sprinkle with pine nuts. Makes 4 Servings.

Nutrition: 300 Calories per Serving

Source: 400 Calories or Less


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