Southwest Romaine Salad


Points

Total Time: 11 min

Prep: 11 min

Cook: 0 min

Serves: 4

Easy

If you’re a fan of crunch, you’ll love this salad, which offers varying levels of texture: crisp romaine lettuce, heartily crunchy cabbage, and snappy English cucumber. We use refrigerated fresh salsa as the dressing, along with lime wedges for spritzing over the top of each salad. Any heat level for the salsa will work here, so choose what you enjoy best, from mild to extra spicy. And don’t forget the scallions and cilantro; they punch up the flavor considerably.

Ingredients

  • 8 cups romaine lettuce, shredded, torn
  • 2 cups uncooked red cabbage, thinly sliced
  • 2 cups english cucumbers, sliced, sliced into half-moons
  • ½ cup uncooked scallions, thinly sliced
  • ½ cup cilantro, fresh leaves
  • ½ cup fat free salsa, refrigerated fresh
  • 1 fresh lime, cut into 8 wedges



Instructions

  1. Combine lettuce, cabbage, cucumber, scallions, and cilantro in a large bowl; toss gently to combine. Divide salad evenly among 4 plates. Serve with salsa and lime wedges.
  2. Serving Size: about 3 cups salad, ¼ cup salsa, and 2 lime wedges.
 
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