In a jar with a tight-fitting lid, mix olive oil, juice, honey, vinegar, cilantro, garlic, ginger, and salt. Add chopped jalapeno if using, shake well, and refrigerate if not serving immediately.
When ready to serve, mix approximately 8 tablespoons of the dressing with the lettuce in a large bowl and toss well. Add corn, beans, and tomatoes and toss again to combine. Divide between four plates and top with steak and cheese. Place remaining dressing on the side for people to add if they like.
Serve with avocado slices and chips on the side. (My kids like to crumble tortilla chips over their salads for an extra crunch.)
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.4mg||0 %|
|Potassium 273mg||7 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 18.4g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 176
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