Like I mentioned before, Nick and I don’t really make a big deal about Valentine’s Day. We like to think it's the little things that count (like the "mixed" cd he gave me this morning, - which I LOVED!). So tonight we will spend at home in front of our new fireplace, noshing on our favorite new “Easy Weeknight Din-Din”: Veggie Taco Salad! (Thanks, Angie!) This is so tasty and so easy to make. Once again there is no meat, but I don’t think you even miss it with this flavor-packed, recipe. We also like it because it contains ingredients we have in the house at (pretty much) all times, so it's kind of a no-brainer. Give it a try and let me know what you think!
Ingredients:
- Organic Blue Corn Tortilla Chips
- Mixed Greens
- 1 small bunch of Fresh Cilantro
- 1 can Organic Black Beans
- 1 can Organic Yellow Corn
- 1 Avacado
- Crème Fraiche
- Pico de Gallo (we like Medium in spice level)
Makes 2.5 Servings
Step One: lay a thin layer of tortilla chips on a plate.
Step Two: chop up the mixed greens cover the chips.
Step Three: drain the corn and the beans, then add them on top of the mixed greens.
Step Four: chop and add the avocado.
Step Five: spoon on the pico de gallo (this is kind of like the dressing, so I like to be a little generous when spooning).
Step Six: add a dollop of crème fraiche to the top.
Step Seven: coarsely shop the cilantro and sprinkle over the entire salad.
No comments:
Post a Comment