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.
8 cups coarsely shredded or torn Romaine lettuce
8 large eggs, hard-cooked, sliced when
2 pints cherry tomatoes, reserve 8
whole for garnish and quarter the rest
2 cans (11 ounces each) kernel corn,
1 can (16 ounces) black beans, rinsed
1/2 cup thinly sliced scallions
2 ripe Haas avocados, peeled, cut in
1/2-inch chunks, then tossed with 1 tablespoon lime juice
1 1/2 cups reduced-fat mayonnaise
2/3 cup bottled chunky salsa
2 tablespoons freshly squeezed lime
1/2 teaspoon each ground cumin and
1 1/4 cups cilantro leaves, finely
Garnish with black olives, tomatoes and
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