Cobb Salad ~ Cinco de Mayo Style

  One week from today, we will be celebrating Cinco de Mayo! They say you eat with your eyes first. Perhaps that’s why cobb salads are so delicious and popular. The rows of color and texture are definitely appealing to the eyes. And since Mexican food is always bursting with color, why not recreate the cobb salad and give it a fiesta flare?! I got rave reviews from the husband, the husband’s friend, and all three kids on this one.

Mexican Cobb Salad

  • 1 Head of Romaine

  • 2 cups cooked, shredded chicken (to keep the husband happy)

  • 1/4 cup water

  • 1-2 tablespoons mexican spices

  • 1/2 cup black beans (boil your own cheaper, easy, and leftovers are stored in the freezer!)

  • 1 cup tomatoes, chopped

  • 1/2 cup feta (sheep’s or goat’s milk only) cheese

  • 2 hard boiled eggs, chopped

  • 1 avocado, sliced

  • Lime Vinaigrette

Place the cooked, shredded chicken into a sauce pan and add the water and Mexican seasoning. Simmer on low for 5 min. Place washed and chopped romaine into a large serving bowl. Arrange the toppings in rows to create a varying array of colors. Serve with lime vinaigrette on the side.

Love Mexican too? Then try:

Guac on the Cob

Fajita Quinoa

Cinco de Mayo Celebration! Steak Fajitas with Chunky Guacamole

I may not be Mexican (although I’ve been asked!), but I’ll take any extra opportunity I can get to feast on a Mexican meal! If you are planning on a Cinco de Mayo dinner tomorrow night, try this…

Steak Fajitas

Grilled Steak Fajitas with Chunky Guacamole

and Roasted Corn on the Cob


Steak Fajitas

Grilled steak, thinly sliced

Sauted green peppers and onions

Flour or corn tortillas (about 8, 6”)

Chunky Guacamole

For the Steak

1-1.5 lb top sirloin or flank/London broil

1 teaspoon each of sea salt, black pepper, ground cumin, and garlic powder

Rub seasonings onto both sides of steak. Place on grill over medium to medium-high heat. Cook about 10 minutes on first side. Flip once and cook another 8 minutes for medium rare. Take off grill and let rest for at least 5 minutes.

For the onions and peppers

1 large green pepper

1 large onion

1 Tablespoon olive oil

Place oil into sauté pan. Over medium heat, allow oil to become warm. Thinly slice pepper and onion. Add to pan and allow them to cook until they softened. Keep warm until ready to serve.

For the Chunky Guacamole

1 avocado

¼ finely diced onion

1/3 cup diced tomatoes

1 Tablespoon lime or lemon juice

S&P to taste

Cut avocado in half. Score the fruit into small sections. Spoon out avocado and place in a medium bowl. Add tomatoes, onion, lemon juice, and salt and pepper and gently stir. Cover and refrigerate until ready to serve.

To serve the Fajitas

I like to place everything on a large platter so each person can easily serve themselves. Fill a tortilla with steak, onions and peppers, and top with the guacamole. Fiesta!

Roasted Corn on the Cob

Preheat oven to 350 degrees. Keep husks on- they have a ton of flavor that seeps into the corn! I trim any excess husk/silk off the top to avoid scorching. Simply place the cobs on a baking sheet and allow them to roast for about 45 min to an hour. To check for doneness, gently squeeze the cobs to see if the kernels are soft. Allow to cool for several minutes before peeling back husks- the corn gets hot! Serve with cilantro butter.

Cilantro Butter- Scoop out the desired amount of Smart Balance spread that will be used for the corn. Allow it to come to room temperature. Finely chopped fresh cilantro and stir it into the softened butter. Place it back into the refrigerator until you are ready to serve.