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Southwest Cobb Salad Recipe

Ingredients with Measurements:
- 1 head of romaine lettuce, chopped
- 1 cup of cherry tomatoes, halved
- 1 cup of canned black beans, drained and rinsed
- 1 cup of corn kernels
- 1 avocado, diced
- 4 hard-boiled eggs, sliced
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of cooked bacon, crumbled
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste

For the Dressing:
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 1/4 cup of salsa
- 1 tablespoon of lime juice
- 1 teaspoon of chili powder
- Salt and pepper to taste

Special Equipment Needed:
- Large salad bowl
- Mixing bowl
- Whisk

Step-by-Step Instructions:

1. In a large salad bowl, add the chopped romaine lettuce.

2. Add the halved cherry tomatoes, canned black beans, and corn kernels on top of the lettuce.

3. Add the diced avocado, sliced hard-boiled eggs, shredded cheddar cheese, and crumbled bacon on top of the salad.

4. Sprinkle chopped cilantro on top of the salad.

5. In a mixing bowl, whisk together the sour cream, mayonnaise, salsa, lime juice, chili powder, salt, and pepper to make the dressing.

6. Drizzle the dressing over the salad and toss until all ingredients are coated.

7. Season with additional salt and pepper to taste.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serving size:
4 servings

Nutritional information:
Calories per serving: 520
Fat per serving: 36g
Protein per serving: 21g
Carbohydrates per serving: 30g
Fiber per serving: 10g

Substitutions for ingredients:
- Instead of romaine lettuce, you can use any other type of lettuce or mixed greens.
- Instead of cherry tomatoes, you can use diced tomatoes.
- Instead of canned black beans, you can use cooked dried black beans.
- Instead of corn kernels, you can use grilled corn.
- Instead of cheddar cheese, you can use any other type of cheese.
- Instead of bacon, you can use grilled chicken or shrimp.

- Add sliced jalapenos for a spicy kick.
- Use queso fresco instead of cheddar cheese for a milder flavor.
- Add sliced red onions for extra crunch.
- Use a different type of dressing, such as ranch or balsamic vinaigrette.

Tips and Tricks:
- To save time, use pre-cooked bacon and hard-boiled eggs.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you're making this salad for a crowd, you can arrange the ingredients in rows on a large platter for a beautiful presentation.

Storage Instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.

Reheating Instructions:
- N/A

Presentation Ideas:
- Serve the salad in a large salad bowl or on a platter.
- Garnish with additional cilantro or sliced avocado.

- Additional cilantro
- Sliced avocado
- Sliced jalapenos

- Serve with tortilla chips and salsa for a complete meal.

Suggested Side Dishes:
- Grilled corn on the cob
- Black bean soup
- Mexican rice

Troubleshooting Advice:
- If the dressing is too thick, add a splash of milk to thin it out.

Food Safety Advice:
- Make sure to properly wash all produce before using.
- Store any leftover salad in the fridge and consume within 2 days.

Food History:
- The Cobb salad was created in the 1930s by Robert Cobb, the owner of the famous Brown Derby restaurant in Hollywood.

Flavor Profiles:
- This Southwest Cobb Salad is a combination of fresh, crunchy, and savory flavors with a hint of spice from the dressing.

Serving Suggestions:
- Serve this salad as a main course for lunch or dinner.

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Taste: Tangy, Spicy, Savory, Crunchy, Fresh