Albondigas Salad
This hearty meal is layered with black beans, corn and tomatoes. The beef meatballs add plenty of substance and the ranch and enchilada sauce mixture finishes things off perfectly.
Ingredients
- 1 pound ground beef
- 1 egg
- 2 tbsp minced cilantro
- 1 tbsp canned chipotle chiles in adobo, minced
- 1 tbsp minced onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 5 cups coarsely chopped romano lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped onion
- 1/2 cupped shred pepper Jack cheese
- 1/4 cup whole cilantro leaves
- 1/2 cup ranch dressing
- 1/4 cup red enchilada sauce
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Method
Mix beef with next seven ingredients then shape into small 1 inch meatballs. Place in a single layer in a microwave safe baking dish, cover with waxed paper, and microwave 5 minutes at 90 percent power, then drain and set aside. Divide the rest of the ingredients, except the ranch and enchilada sauce, equally among 4 salad plates and top with meatballs. Whisk together ranch dressing and enchilada sauce, then serve on side with salads.
Notes:
Number of Servings: 4
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