Well I decided the week before Christmas to start Weight Watchers. Probably not such a great idea! I did lose 2 1/2 pounds the first week, 1/2 pound the second week, but lo and behold I gained a pound the third week, which doesn't seem that horrible considering we had two huge Christmas dinners plus munching with family the whole week between Christmas and New Years. I'm trying to get back on track this week. Breakfast and lunch aren't too hard for me, but dinner on the other hand gets a little tough since the farmer usually has a large appetite :)
Thanks to the wonderful world of Pinterest I found a Weight Watchers recipe for Santa Fe Salad with Chili-Lime Dressing for a whopping 3 points! That is a Weight Watchers dream come true :) Well, in true Whitney fashion, I turn a healthy recipe into a not as healthy recipe! Ha! But not too terribly bad. In all honesty, this salad was quite delicious!
A few notes about how I prepared the salad:
*Our small town grocery store must have had a large demand for reduced-calorie mayonnaise because there was none, zero, zilch. So, I had to resort to regular mayonnaise.
*I left out the cilantro. Those that know me well know I HATE cilantro!
*Back to that small town grocery store - no scallions so I substituted substituted chopped green onions.
*The farmer hates beans just about as much as I hate cilantro. He will not even touch a bean, unless it's a green bean. I'm not a big fan of black beans so I opted for Ranch Style Beans, washed well, and only added to my salad to give it a little extra flavor.
*I made one batch of dressing and thought it was a little extra "limey". I made a second batch to add to the first (wanted some extra for lunch tomorrow) and left out the lime. It was just the perfect hint of lime. I'm not so big on lime either :)
*OH, and I added a few tortilla chips - see, I started turning it into a not so healthy recipe! And added some fajita chicken. Ha!
I had made Tortilla Soup on Monday night so we had some leftover. This salad paired with a little bowl of tortilla soup was quite a tasty meal!
Santa Fe Salad with Chili Lime Dressing
6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, finely chopped
3 Tbsp water
1 medium uncooked scallion(s), minced
1 1/2 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained
1 1/2 cups cooked corn kernels, fresh or frozen
2 cups grade tomatoes
1 medium sweet red peppers, cut into thin strips
8 cups romaine lettuce
To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar, and chili powder until smooth. Transfer to a jar or a plastic container wiht a tight-fitting lid and refrigerate until ready to use.
In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate.
To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat.