This is a delicious side salad for 6 and takes no time at all to make it. Having a dinner party? Try my Whole Baked Chicken with this salad they go perfectly together, you can wow your guests when you carve the chicken at the table, I will show you how on my How To Video. Have left overs of either, make my Caesar Salad with Chicken and Rice for lunch or dinner. This salad also makes a great dinner for 2, add some lean protein, a candle and some Barry White.
I cut the calories by adding the Parmesan cheese to the chips, this way you get tons of Parmesan flavor without all the calories. Only 7 calories of cheese here thank you very much!
Make the dressing first, or a day ahead of time if you can. The longer it sits the better the taste. I got this dressing recipe from my favorite cookbook Pretty Delicious and use it often, pick up a copy of the cookbook for yourself!
Makes 6 servings.
- 1/2 cup 0% Greek yogurt
- 4 tbsp Extra-Virgin Olive Oil (your good stuff)
- 4 tbsp Dijon Mustard
- 2 tbsp Balsamic Vinegar
- 2 tsp Lemon Juice
- 1 Garlic Clove shredded – use your cheese grater
- Salt and pepper to taste
- 1 Whole Wheat Tortilla
- 1 tsp Olive Oil
- 1/4 tsp Garlic Powder
- 1/4 tsp Dried Oregano
- 1/2 tsp Salt
- 1 tsp Parmesan Cheese finely grated
- 3 Hearts of Romaine
- 1/4 cup Frozen Corn thawed
- 1 Avocado
In a bowl, shaker or an old jar combine all the dressing ingredients and whisk (or shake) well, place in fridge until you are ready to make the salad.
Heat the oven to 350, place the tortilla on a cookie tray and drizzle the oil on, then the spices and using a kitchen brush rub all over the tortilla, both sides. Fold in half to make a crease and then rip along that crease. Tear the tortilla into uneven rustic looking pieces and place on cookie sheet. Sprinkle over the grated Parmesan cheese and bake for 15-20 minutes spinning the cookie sheet 1/2 way through so they all cook evenly. Remove from oven when they are light brown and crisp and move to a plate to cool.
Chop the Romaine Hearts and drop into a bowl, top with the corn then the salad dressing and mix well, don’t worry if it seems to thick, it will cover everything. Once all covered move to a large platter or individual plates. With a teaspoon or melon baller scoop out the avocado into small bite sized balls and drop onto the top of your salad as you work. Then top with the chips, add some fresh cracked pepper to the top of the salad and serve.
Each serving (6 total) has:
- Calories: 185
- Fat: 14 – All from the olive oil and the avocado, these are good fats.
- Fiber: 4
- Protein: 5
- Carbs: 13