One of my all-time favorite soup recipes is Chicken Tortilla Soup and with the late arrival of sunny and warmer temps I felt the need for something warming but not too heavy. While searching for a new version of the soup (my original intention) I came across this salad that sounded wonderful. Who can resist jicama! This delightful, crisp and slightly sweet veggie is one of the ingredients in this fresh salad that can be a side or a stand-alone main dish. This would be even more substantial as a main course with some cooked chicken added. Yum! Let me know what you think.
MEXICAN CHOPPED SALAD WITH CILANTRO-LIME VINAIGRETTE (courtesy of melskitchencafe.com) Salad ingredients: 2-3 medium romaine lettuce hearts, chopped 1 can black beans, drained and rinsed 1 can sweet corn kernels, drained 1 cup chopped tomatoes 1 cup chopped cucumbers 1 cup chopped jicama 1/2 cup fresh cilantro, chopped 1 cup cubed cheddar or Monterey jack cheese 1-2 diced avocados Dressing: 1/3 cup olive oil 1/4 cup lime juice 4 T red wine vinegar 3 T honey 1/4 cup fresh cilantro, chopped 1/4 tsp each salt and pepper Shake dressing ingredients in a jar or blender until well-combined. Pour over tossed salad ingredients. Enjoy!
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