helpless! need recipe from latest issue!

[dasquared]

We have lost our latest copy of CL and have merely 90 mins before family arrives. We were going to make a salad from the issue, and have all the ingredients, but no recipe now. can someone please post the recipe? the one we want come from the section which had a base salad and dressing, and gave some variations to each. we want the "southwestern"-ish salad variation and its dressing (we know it had cilantro). Thanks and hurry please!!!!!!!!!

[valchemist]

I am making this tomorrow night...

I will let you know how it comes out.

I have attached the recipe for the dressing in addition to previous reviews from the bb


* Exported from MasterCook *

Cheddar-Jalapeno Quesadilla Salad With Cilantro-Lime Vinaigr

Recipe By :Cooking Light Magazine. June 2001. Page: 178.
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meatless
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vinaigrette:
1/4 cup Dijon-Lemon Vinaigrette
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
Quesadillas:
15 ozs black beans
8 corn tortillas -- (6-inch)
4 ozs shredded reduced-fat sharp cheddar cheese -- (one cup)
3 tablespoons chopped pickled jalapeno peppers -- (3 to 4)
Cooking spray
Remaining ingredients:
6 cups chopped iceberg lettuce
2 cups chopped tomato
1 cup salsa
1/2 cup chopped onion
1/4 cup low-fat sour cream

1. To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.

2. To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeno; top with remaining tortillas.

3. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1-1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges. Yield: 4 servings.


Cuisine:
"Mexican"

NOTES :
Nutritional Information: 389 calories (29% from fat), 12.4g fat, 20.2g protein, 53.9g carb, 8.5g fiber, 25mg chol, 3.9mg iron, 985mg sodium, 424mg calcium

This fresh take on the traditional taco salad works well as a vegetarian main course. The Dijon-Lemon Vinaigrette recipe can be found in the June 2001 issue. here it is...

Dijon-Lemon Vinaigrette
3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt

This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.
Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator. Yield: 2/3 cup (serving size: 1 tablespoon).
Per Serving (excluding unknown items): 25 Calories; 2.4g Fat (86% calories from fat)


notes from bb:
-I'd definitely recommend it. It was quick, easy and tasty. I cooked the black beans in a pressure cooker instead of using canned and I think we still put this together in under 20 minutes (there were two of us doing the prep, so that probably helped). The vinaigrette is so flavorful that I think you could even skip adding the salsa and sour cream if you're so inclined. Oh, and we didn't have onions or lime juice. So it may be even tastier if you don't forget items on your grocery list as I did. Also--the vinaigrette recipe calls for 2 tsp minced garlic. I love garlic, but I think this was too much. Unless you have very mild garlic, you may want to use just one small clove to begin with.
- We had these last weekend and thought they were excellent. It kind of reminds me of the famous Black Bean Taco Salad w/Lime Vinaigrette.
Thought I would add this note though, I found that cooking the quesadilla for 4 minutes on each side was way too much .. 1 1/2 - 2 minutes on each side was just about right. It also helps to let it cool for a minute or so before attempting to cut it - that way all the stuff doesn't ooze out. I also used a little more black bean filling than what was called for.
- I also ended up using most of the beans for the quesadilla filling. The 1/2 cup they called for was about enough for 1 1/2 quesadillas (instead of 4), in my opinion.
- I actually got 2 quesadilla out of the 1/2 cup mixture, but it was a heaping 1/2 cup
Next time, I may try heating the tortilla first in the microwave (to soften it) then folding it in half and putting the filling in the middle. Maybe that would help the filling from oozing out so much.