Mexican Cobb Salad
INGREDIENTS
- 6 cups (10 oz.) romaine leaves, torn
- 1-1/2 cups (6 oz.) Sargento® Fancy Shredded 4 Cheese Mexican Cheese
- 1-3/4 cups (10 oz.) diced cooked chicken or cooked baby shrimp
- 1 cup diced tomato
- 1/3 cup thinly sliced green onions
- 6 slices bacon, crisply cooked, crumbled
- 1/2 cup pitted sliced black olives or diced ripe avocado (optional)
- 1/3 cup salsa
- 1/4 cup light mayonnaise
DIRECTIONS
- 1
Arrange lettuce on large serving platter. Arrange cheese, chicken, tomato, green onions, bacon and olives, if desired, in rows over lettuce. Cover and refrigerate.
- 2
Combine salsa and mayonnaise. Cover and refrigerate. Just before serving, toss salad with dressing.
SUMMARY
- Prep Time: 20 minutes
- Cook Time: None minutes
- Yield: Serves: 6
HELPFUL HINTS
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 538
Total Fat 32.8g
Saturated Fat 14.3g
Trans Fat 11.2g
Polyunsaturated Fat 4.0g
Cholesterol 154g
Sodium 1243g
Carbohydrates 14g
Protein 47g
Dietary Fiber 4g
Vitamin A 896g
Vitamin C 14g
Calcium 442g
Iron 3g
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