A FOX EXCLUSIVE RECIPE FROM CINCINNATI AND SOUP AUTHOR: CHERI BRINKMAN
This is a recipe which I created for my family and would like to share with our loyal FOX 19 viewer family. This is the first time I have shared this recipe and it will be a part of an upcoming book. SOUTHWESTERN COBB is a really "fun" salad and your kids will enjoy putting the "toppings" on !
SOUTHWESTERN COBB SALAD
Toppings: ( Pick 4-5 of those you like ) ¼ C for each salad
Chopped Tomatoes/ Chopped Green Peppers
Chopped Turkey ( deli cooked oven roasted or mesquite)
Mixed Mexican style "Taco" Cheese
Avocados or Guacamole
BLACK BEAN AND CORN SALSA
( This is great on the salad and with tacos later on)
1 can ( 15 ½ oz) black beans ,drained
1 can ( 15 ½ oz) whole kernel corn, drained
1 C Salsa ( Mild or Medium )
Mix together the above.
1 C mayonnaise
1 /2 C Salsa
Mix and top salad
1. Chop lettuce and spread out on a plate
2. Put toppings in "bands" across the lettuce
3. Top with *Salsa Dressing.
Serve with Tortilla Chips on the side.
This salad can be served with the TORTILLA SOUP from CINCINNATI AND SOUP :Recipes from the Queen City and Great Soup and the GUACAMOLE DIP from CINCINNATI AND SOUP : A Second Helping.
1 Bottle White Wine ( chilled)
¾ C Triple Sec
1/8 C white ( granulated) sugar
Sliced limes, oranges, red grapes etc.
Mix the white wine with the Triple Sec and the sugar in a large glass pitcher.
Put the fruit in each glass and then pour the sangria over the fruit.
RECIPES FROM CHERI BRINKMAN: CINCINNATI AND SOUP: RECIPES FROM THE QUEEN CITY AND GREAT SOUP:MACGUFFIN PRODUCTIONS 2012 ALL RIGHTS RESERVED. cincinnatiandsoup.blogspot.com / vintagecincinnati.etsy.com