Monday, January 4, 2010

What's for Dinner: Tex-Mex Salad

This salad is one my favorite things to eat. It is loosely based off the veggie tortilla salad on the menu at Lennie's in Bloomington, Indiana. This salad is very easy to throw together: for today's version I used a generous helping of spinach leaves, one cut up roma tomato, some sliced cucumbers (a new addition), black beans, avocado chunks, and freshly shredded pepperjack cheese. The salad is garnished (liberally) with organic salsa and a dollop of sour cream mixed with fresh chives (in previous versions I've used ranch dressing, which is off the list for now). Typically I add some crumbled tortilla chips, but unless I make them myself, those are also off the list of allowed foods. Regardless, it's still pretty delish!
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