Sunday, May 25, 2014

Salad a Day: Take Two

Ok.... so life got in the way and I dropped the salad a day thing for a couple weeks.  However,  this week I have a plan.  I even have my "new" recipes all organized.  I know.  Who am I and what have done with myself.

So today was the first new recipe on the list and it was SO yummy and went well with fish:

Southwestern Chopped Salad with Cilantro Dressing

 Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

{For the dressing}

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain vegan yogurt (or avocado or Greek yogurt, etc.)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

Directions
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

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