MEDICALLY-BASED. PROVEN RESULTS.
MENU

BACK TO RECIPE PAGE

Cinco de Mayo Salad (Stage 7)
INGREDIENTS:
  • - 6 cups mixed variety Spring Greens
  • - ½ cup diced jicama
  • - 1/2 cup corn (frozen variety is fine to use, rinse w/hot water, drain and dry)
  • - 2 Tbsp. toasted pumpkin seeds
  • - ¼ cup cotija cheese, crumbled (check label to ensure <6g fat per 1oz) In separate bowl whisk the following ingredients for the vinaigrette
  • - 1 Tbsp. olive oil
  • - 2 Tbsp. white balsamic vinegar
  • - 2 tsp. honey
  • - 1 tsp. adobo sauce (use sauce from chipotle peppers canned in adobo sauce)
  • - 2 tsp. fresh squeezed lime juice
  • - Pinch of pepper

Toss mixed greens through cotija cheese in a large bowl then pour vinaigrette mixture over this and toss again to coat well. Enjoy!

Prep Time 00:05; Cook Time 00:00; Total Time 00:05; Calories 272; Carbohydrates 29g; Fat 14g; Protein 9g; Serving Size 1; Sodium 105mg; Recipe Yield 2

PRINT THIS RECIPE
|
MORE LIKE THIS
|
REVIEWS
 

WRITE A REVIEW

 
 

PLEASE LOGIN

To rate and leave a review, please login. If you aren't a member yet, register -- it only takes a moment.

 
 

Seminars

Reserve your space for our April seminars held at 6 p.m. on the 4th and 18th. -

Reserve your space for our July seminars held at 6 p.m. on the 11th, and 25th. -

Reserve your space for our July seminar held at 6 p.m. on the 3rd and 18th at our Seattle location. -

Reserve your space for our August seminar held at 6 p.m. on the 1st, 15th, and 29th at our Seattle location. -

Schedule a private 20/20 LifeStyles Consultation -

Register for a FREE Seminar or call 1.877.559.2020 or 425.861.6258.




 
 

Submit Your Success Story!