I love cobb salads. It’s several ingredients that come together and make a tasty combination like this Southwest Shrimp Cobb Salad.

I love cobb salads. It’s several ingredients that come together and make a tasty combination in a salad. I mean, how can you now like that? Shrimp, cheese, corn, tomatoes, onions, lettuce all come together for a deliciously tasty main dish salad in this Southwest Shrimp Cobb Salad.

And to add MORE temptation to the mix, I’ve made a delicious Chipotle Fiesta Dressing that you will want to eat with a spoon and lick the bowl when you’re done. I’m not kidding. The dressing is INSAGN! (spelled that way on purpose).

Just look at all that color!! It looks so deliciously healthy it’s disgusting. Not really, but you’re not going to realize that this salad is so healthy for you! The only fat is in the egg yolks, and you can easily omit those if you want. The rest is veggies, carbs, and proteins. No, I’m not shying away from carbs, honestly. I can’t. I’m addicted to them, like cheese. Just saying…

The this dressing? Honestly. I want to lick the bowl. LICK.THE.BOWL! There’s no shame in that, is there? Is there? I mean, we’ve all done that with a recipe that is just this fricking delicious. I can’t eat enough of the fiesta mix. At some point, I’m going to reinvent this deliciousness in a package. I’m not a huge fan of all the sodium in this packet, but I just can’t help myself. It’s fan-frickin-tastic!!

It’s just the perfect complement to the sweet corn and tomatoes, the creamy cheese, the delicious eggs and the scrumptious shrimp. You can beef this up more, if needed, with some black beans or some black olives. Why are black olives part of southwest cuisine? That I just don’t get. I mean, who started putting black olives on taco salads and the like? I’ll have to Google that and see where that historical reference came along. Did Latin America produce olives? Hmm…

These are questions my brain jumps to when I start writing a post about delicious food. What were the origins? How did certain ingredients become associated with certain cuisines? Other than the obvious it was grown, harvest, farmed, slaguthered in that region. I can’t say that I’ve ever seen Mexican or Brazilian black olives before.

Okay, geography lesson aside, this is a quick and tasty meal for any night of the week. The corn can either be fresh or frozen and thawed. The shrimp and eggs can be prepared a few days before hand so their nice and cool to go with the crispy cool lettuce. And, well, the rest are easily thrown together on top of the lettuce and buried under the delicious dressing.

Southwest Shrimp Cobb Salad

Yield: 4 servings

Cook Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 12 ounces large shrimps, cooked and cooled
• 2 cups frozen corn, thawed
• 14 ounces black beans, rinsed and drained
• 4 large, hard boiled eggs
• 2 cups fat free cheddar cheese
• 2 cups cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 1 cup sliced celery
• 1 cup sliced cucumber
• 6 cups romaine lettuce, torn
• 1/2 cup nonfat yogurt
• 1/2 cup fat free sour cream
• .75 ounces Fiesta Ranch Dip Mix
• 2 tablespoons low fat mayonnaise
• 1/4 cup fat free milk

Instructions

1. Divide the lettuce evenly between 4 plates. Arrange 3 ounces shrimp, 1/2 cup corn, 1/3 cup black beans, 1 sliced hard boiled eggs, 1/2 cup cheddar cheese, 1/2 cup cherry tomatoes 1/4 cup celery, 1/4 cup cucumber, and 1/4 cup red onion on each plate.
2. Combine remaining ingredients in a small mixing bowl and drizzle over salad.
3. Serve with garlic bread.

PEP Counts – Yields 4 servings: