Southwest Shrimp Cobb Salad

August 07, 2014

207

Southwest Shrimp Cobb Salad this is a quick and tasty meal for any night of the week. The corn can either be fresh or frozen and thawed. The shrimp and eggs can be prepared a few days before hand so their nice and cool to go with the crispy cool lettuce. And, well, the rest are easily thrown together on top of the lettuce and buried under the delicious dressing.

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

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...
See the full directions on my site

Nutritions

Calories
1875

Sodium
1620mg
67% DV

Fat
86g
133% DV

Protein
52g
104% DV

Carbs
111g
38% DV

Fiber
25g
101% DV