Tuesday, February 14, 2012

Happy Heart Day!

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.

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