Fiesta Salad
2 to 3 heads Romaine lettuce (washed and dried)
1/2 can black beans, rinsed and drained
small can corn, drained
1 small container pico de gallo
1/2 English cucumber, chunks
2 avocados, sliced
cherry tomatoes
3/4 green onion chopped
fresh cilantro
crunchy tortilla strips for salads
Directions for Salad: Finely chop romaine, pepper, tomatoes, and green onions, and cucumbers. Add corn, beans, and pico de gallo. Place all ingredients in a large bowl and toss to combine. Sprinkle with cheddar cheese and a little cilantro, and crunch tortilla strips. Arrange slices of avocados on top. Toss with desired dressing, or serve with dressing on the side for others to choose to their taste.
Directions for Salad: Finely chop romaine, pepper, tomatoes, and green onions, and cucumbers. Add corn, beans, and pico de gallo. Place all ingredients in a large bowl and toss to combine. Sprinkle with cheddar cheese and a little cilantro, and crunch tortilla strips. Arrange slices of avocados on top. Toss with desired dressing, or serve with dressing on the side for others to choose to their taste.
Good Dressing Choices
Italian dressing
Southwest dressing
Homemade Creamy Cilantro/Avocado Dressing
Recipe for Homemade Cilantro/Avocado Dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt, regular plain yogurt or low fat sour cream
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1 avocado
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/2 tsp. garlic powder
1/8 tsp. coarse pepper
1/2 Tbs. Agave (optional)
Homemade Creamy Cilantro/Avocado Dressing
Recipe for Homemade Cilantro/Avocado Dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt, regular plain yogurt or low fat sour cream
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1 avocado
1/2 cup water
2 garlic cloves1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/2 tsp. garlic powder
1/4 tsp. red pepper seeds (optional)
1/4 tsp. cumin (optional)
1/4 tsp. cayenne pepper (optional)
1/8 tsp. salt1/8 tsp. coarse pepper
1/2 Tbs. Agave (optional)
Directions: Puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. The honey/agave takes the tartness from the Greek yogurt, or you can use regular yogurt or low fat sour cream I added more spices than the original recipe called for to kick it up a notch... taste as you create to get just the right amount of flavor.
Cooks Notes - With some of the left over salad, I made a tex mex bowl for lunch on the weekend. We put some Mexican Rice on the bottom, the salad on top with some grilled steak (or chicken) on top and drizzled with the left over dressing... it was delicious and a great way to extend our left over salad into another complete meal!
Cooks Notes - With some of the left over salad, I made a tex mex bowl for lunch on the weekend. We put some Mexican Rice on the bottom, the salad on top with some grilled steak (or chicken) on top and drizzled with the left over dressing... it was delicious and a great way to extend our left over salad into another complete meal!
Wash and dry several heads of Romaine lettuce and cut into bite sized pieces
Add corn, black beans, pico de gallo and chopped veggies
Crunch tortilla strips (if you can't find these broken up tortilla chips or
Fritos would work)
Add Avocado slices, fresh cilantro and Mexican blend shredded cheese
To make dressing gather ingredients, fresh avocados, and lime, cilantro, seasonings, oil, yogurt/sour cream, agave
Mince cilantro in food processor
add all other ingredients and blend well
The dressing is super easy to make! Serve with the salad on the side!
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