I tried this great taco salad recipe from Eat, Shrink and Be Merry. It’s called Na-Cho Ordinary Taco Salad. I don’t do a lot of meat recipes on this blog but I really enjoyed the meal. Instead of nacho chips, crisp romaine lettuce is used instead. There’s beef (I used pork), corn and black beans and some cheese. Below is the recipe I’ve adapted from the original.
Cooking the meat and the onions only takes about 10 minutes. I recommend having the salad ingredients diced and ready to go before you cook the meat.
The Meat Portion:
- 250-500 mL cups of ground pork
- 1 cup chopped onions
- half can jalapeno peppers (100 mL or to your taste)
- 3 garlic cloves, diced
- 1 tablespoon chilli powder
- 1/3 cup barbecue sauce
- salt and pepper to taste
- I head of romaine lettuce, ripped into pieces and washed
- 1 cup canned corn, drained
- 2 cups canned black beans, drained
- diced peppers
- 1 cup chopped tomatoes
- 1/4 cup shredded old cheddar cheese
- sliced avocado (optional but highly recommended)
- Salsa for the topping
- Brown the pork over medium-high heat.
- In a separate pan, heat the onions until soft, 3-4 minutes. Add the garlic, chilli powder and jalapeno.
- Once the pork is cooked, add it to the vegetables. Add barbecue sauce and salt and pepper.
- Assemble the salad: lettuce first, then the pork and cheese. Add the vegetables and top with salsa.
So I am on the road this summer, dipping down into the states before surfacing back in Canada in Quebec for a wedding!
I haven’t been able to post much or I should say I haven’t been motivated to post anything because it’s been beens and sandwiches mostly.
But, today we made this salad to go with our sandwiches. It was inspired from a salad I made when visiting my sister in Vancouver earlier this year when we threw some veggies together with pinto beans.
Here’s what you’ll need:
3 ripe tomatoes, diced
1 jalapeño, seeded and chopped
1 onion, chopped
Handful of parsley, chopped
1 can of white pinto beans, drained
1 tablespoon olive oil
Pepper for seasoning
Throw everything in a bowl and mix. Enjoy!
My husband and I whipped together this salad tonight to go along with our fish. It was inspired from a similar salad my sister-in-law prepared yesterday for a picnic. Quinoa, of course, is considered a super food with plenty of protein.
I ate this salad while the quinoa was still warm and the feta cheese was melted — it was heavenly and cured my hunger pains. We got about three cups or so from the quinoa, plenty for leftovers tomorrow.
- 1 cup quinoa
- 2 cups water
- 2 bell peppers, diced
- 1 tomato, diced
- 1 small onion, diced
- 1 cucumber, diced
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1/3 cup feta cheese, crumbles
- dash of wasabi (optional, it was in our fridge so we tried it out)
- Rinse the quinoa in a sieve. Add to a saucepan with water. bring to a boil then reduce heat and cover on low, for 15 minutes. Let stand for five minutes.
- Meanwhile, dice the vegetables.
- Add quinoa to a serving bowl and add oil, pepper, feta cheese, wasabi and chopped vegetables.
- Serve and enjoy!
Did you like the salad? Try the quinoa cookies, quinoa crunch for your breakfast parfait or, quinoa stuffed cabbage rolls