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Fiesta Black Bean & Corn Salad

5 Jul

It is summer in Texas, which means it rarely dips below 100 degrees around dinnertime. Because of this heat and the abundance of fresh organic veggies from our garden, we eat salads more nights than not during summer.

I have been experimenting with salad dressings. I have been trying to make them healthier but also more flavorful. Finding the right ratio of flavors can be tricky, it is a trial and error process. The first experiment for a zesty dressing for this salad was a big fail, but I gave it another go and I found success!

I used red bell peppers, red cabbage, red onion, jicama, and romaine for the base of the salad. Then added corn and black beans, baked tortilla strips as garnish and a creamy spicy cilantro dressing t0 bring the whole salad together.

Fiesta black bean and corn salad

serves 4 entree salads

Ingredients:

Salad

  • 6 cup romaine lettuce, roughly chopped
  • 1/2 cup red onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red cabbage, shredded
  • 1 cup jicama, julienned
  • 2 cup fresh corn, boiled or roasted on the grill ( removed from cob)
  • 1 can black beans, drained and rinsed
  • 1 cup cilantro, roughly chopped
  • 5 corn tortilla, cut into thin strips

Dressing

  • 1/2 jalapeno, to taste
  • 1 cup cilantro
  • 3 limes, juiced
  • 4 tablespoon olive oil
  • 1/8 teaspoon xanthan gum
  • 4 tablespoon Greek yogurt 0%
  • 4 drops liquid stevia or any sweetener to taste
  • 1 teaspoon sea salt or to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Place tortilla strips evenly on baking sheet.
  3. Bake tortillas until the slightly curl on the edges and are crisp. Around 6 minutes.
  4. In a large bowl combine all salad ingredients, and toss until combined.
  5. In a blender or food processor add all dressing ingredients and blend until smooth and creamy.
  6. Right before serving garnish salad with tortilla strips, add dressing and toss.
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Sweet and Spicy Spinach Salad

19 Jun

This salad has it all, it’s slightly sweet, spicy crunchy and nutty.

Spinach is the base of this is salad, then I loaded it up with carrots, daikon, shredded red cabbage and red bell peppers.

The dressing has a citrus sweetness and a spicy kick that pairs perfectly with the crunchiness of the salad.

This salad is great to serve as a side salad or can stand alone as an entree salad.

Sweet and Spicy Spinach Salad

serves 4 side salads or 2 entree salads

Salad

5 cup baby spinach

1/2 cup daikon, julienned

1/2 cup carrot, julienned

1/2 cup jicama, julienned

1 cup red cabbage, shredded

1/2 cup red bell pepper, sliced

1/4 cup red onion, sliced

Sweet and Spicy Dressing

1 cup orange juice (fresh squeezed is best)

1 teaspoon honey

1 tablespoon toasted sesame oil

1 tablespoon gluten-free tamari

2 tablespoon rice wine vinegar

1 tablespoon ginger, minced

2 tablespoons red onion, diced

1-2 teaspoon garlic chili paste, optional

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

Directions:

  1. In a small sauce pan cook orange juice over medium heat until it is reduced by half.
  2. Add orange juice, honey, tamari, sesame oil, rice wine vinegar, ginger, red onion, and garlic chili paste into a blender or food processor. Pulse until dressing is smooth.
  3. Add all salad veggies together in a large bowl, drizzle with the dressing and sprinkle with the sesame seeds. Toss until completely combined.
  4. Serve immediately or dressing can be kept separately in the fridge until ready to use.