posted by Terrytx 06-01-101 7:34 AM
* Exported from MasterCook *
Cheddar-Jalapeno Quesadilla Salad with Cilantro-Lime Vinaigrette
Categories : Salad Tex-Mex Vegetarian
Amount Measure Ingredient -- Preparation Method
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Vinaigrette:
1/4 cup Dijon-Lemon Vinaigrette
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
Quesadilla:
1 (15 ounce) can black beans
8 (6 inch) corn tortillas
1 cup (4 ounces) shredded reduced-fat sharp
cheddar cheese
3 to 4 tablespoons chopped pickled jalapeno peppers
cooking spray
Remaining Ingredients:
6 cups chopped iceburg lettuce
2 cups chopped tomato
1 cup bottled salsa
1/2 cup chopped onion
1/4 cup low-fat sour cream
To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.
To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeno; top with remaining tortillas.
Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges.
Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cup lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.
Yield 4 servings. 389 cal, 12.4 g fat, 20.2g pro, 53.9g carb, 25mg chol, 985mg sod.
Source: Cooking Light-6/01
* Exported from MasterCook *
Dijon-Lemon Vinaigrette
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salad Dressing
Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.
Yield: 2/3 cup (serving size: 1 tablespoon). 25 cal, 2.4g fat, 1 g carb, 0mg chol, 93mg sod.
Source: Cooking Light-6/01
NOTES : Refrigerated, the vinaigrette keeps for about a week.