Southwest Shrimp Cobb Salad Recipe

INGREDIENTS:

• 12 ounces large shrimps, cooked and cooled
• 2 cups frozen corn, thawed
• 14 ounces black beans, rinsed and drained
• 4 large, hard boiled eggs
• 2 cups fat free cheddar cheese
• 2 cups cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 1 cup sliced celery
• 1 cup sliced cucumber
• 6 cups romaine lettuce, torn
• 1/2 cup nonfat yogurt
• 1/2 cup fat free sour cream
• .75 ounces Fiesta Ranch Dip Mix
• 2 tablespoons low fat mayonnaise
• 1/4 cup fat free milk

INSTRUCTIONS:

1. Divide the lettuce evenly between 4 plates. Arrange 3 ounces shrimp, 1/2 cup corn, 1/3 cup black beans, 1 sliced hard boiled eggs, 1/2 cup cheddar cheese, 1/2 cup cherry tomatoes 1/4 cup celery, 1/4 cup cucumber, and 1/4 cup red onion on each plate.
2. Combine remaining ingredients in a small mixing bowl and drizzle over salad.
3. Serve with garlic bread.

Source: A Kitchen Hoor's Adventure

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