Chopped Salad with Agave-Lime Dressing
My daughter recently underwent a simple procedure as an
outpatient, and for behaving so beautifully for all of it, we let her pick what
I would make for dinner. Her choice? Quesadillas. Now for her, cheese was all she
wanted, but I knew I needed more than just that. I decided to cut up some
chicken breasts and toss them with a packet of enchilada mix and a little
water, they marinated for a few hours before dinner and then I just cooked them
up in a frying pan with a little canola oil.
In an attempt to balance out a heavy meal of cheese and
chicken, I rummaged around on the internet looking for something. I found a
salad recipe that I based this one off of. As usual, I didn’t have everything
the original called for, so I fiddled my own way. I am presenting it here in a
single version, however when I made it I double it because of my family size. However, it is hearty enough to be a meal in itself.
Salad
2 ½ cups chopped romaine
1 can black beans, drained and rinsed
1 cup seeded and chopped tomato
1 can corn kernels, rinsed and drained (or a little over a cup
fresh or frozen and thawed)
½
cup thinly sliced radishes
1
ripe avocado, diced
1
red bell pepper, chopped
½
cup crumbled feta cheese
Agave-Lime
Dressing
½
cup fresh lime juice
¼
cup olive oil
3
Tbsp. agave nectar
¼
cup fresh cilantro (the stems have the best flavor)
2
garlic cloves, peeled and chopped
1
Tbsp chopped jalapeño pepper
(omit the seeds for less heat)
½
tsp kosher salt
½
tsp ground pepper
Toss
all salad ingredients together in a large bowl. In a food processor or blender
combine dressing ingredients and blend well.
Pour dressing over salad and mix well.
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