Spinach-Corn Salad

Serves: 5
Time: 00:30
Notes:
Recipe from Lowfat Mexican Cookbook: Per Serving: Cal 241, Fat 12g

INGREDIENTS

Salad Ingredients 1 lb spinach 2 red bell peppers- roasted 1 1/2c corn 3 oz feta cheese 2 corn tortillas in thin strips- toasted lime wedges Tequila-Orange Vinegrette 1 oz tequila 1/4c OJ 1 tbsp OJ concentrate 1 1/2 oz orange liquer 1 clove garlic 1 1/2 tsp dijon mustard 3 tbsp rice wine vinegar 4-5 tbsp canola oil 1/2 tsp salt 1/8 tsp white pepper

DIRECTIONS

For Vinegrette 1. Put tequila, OJ, OJ conc, Orange liquer in sm sauce pan and bring to boil. Boil 3-4 min until reduced by about 1/3 the vol 2. Into a blender, place the garlic, mustard and reduced OJ mixture and blend until smooth. Add sugar, vinegar, oil, salt and pepper and blend until smooth For Salad 1. Cut spinach into bite sized pieces and toss with roasted red peppers, corn, cheese and vinegrette 2. Garnish with lime wedges and tortilla strips