Santa Fe Sunrise Salad          

This salad can be completely assembled up to 2 days ahead, dressing and all. The dressing seals out air so ingredients stay fresh and crisp. Use a bowl large enough for easy tossing.

Ingredients:
8 cups coarsely shredded or torn Romaine lettuce

8 large eggs, hard-cooked, sliced when cool

2 pints cherry tomatoes, reserve 8 whole for garnish and quarter the rest

2 cans (11 ounces each) kernel corn, drained

1 can (16 ounces) black beans, rinsed and drained

1/2 cup thinly sliced scallions

2 ripe Haas avocados, peeled, cut in 1/2-inch chunks, then tossed with 1 tablespoon lime juice
 

 Dressing:
1 1/2 cups reduced-fat mayonnaise

2/3 cup bottled chunky salsa

2 tablespoons freshly squeezed lime juice

1/2 teaspoon each ground cumin and chili powder

1 1/4 cups cilantro leaves, finely chopped

Garnish with black olives, tomatoes and cheddar cheese
 

Directions:
1. Lightly pack lettuce in bottom of a transparent 6-quart serving bowl with straight sides (or two 2 1/2 -to 3-quart bowls).

2. Stand a row of egg slices around side of bowl(s). Lay remaining egg slices evenly over lettuce, then top with a layer of cherry tomatoes.

3. In a medium-size bowl, stir corn, black beans and scallions to mix. Spoon over tomatoes. Top with avocado chunks.

4. Put dressing ingredients in same bowl (no need to wash) and stir until well blended. Spread evenly over avocado layer to edges of bowl to seal.

5. Cover bowl tightly with plastic wrap and refrigerate overnight or up to 2 days.

6. To serve: Garnish with olives, tomatoes and cheese. Toss salad to mix layers.

Serves 8. Per serving: 388 cal, 12 g pro, 36 g car, 23 g fat, 213 mg chol, 943 mg sod. Exchanges: 1 1/2 starch/bread, 2 vegetable, 1 medium-fat meat, 3 1/2 fat