Mexican Chopped Salad
Staying with the Healthy Eating aspect of my new fitness regime I’m sharing a modified Mexican Chopped Salad that I borrowed from Rachael Ray.
Now this one is modified because there are ingredients she has in hers (Jicama) that I don’t have and I’m using a couple of things she doesn’t (Turnip and Radishes). Also her particular recipe calls for a vinaigrette while mine has no dressing at all.
Thank you Chef for a great salad idea.
Here’s how we do this one.
Shopping list:
- 1 1/2 heads Romaine lettuce – rough chopped
- 1 head Kale – rough chopped
- 1 medium Turnip – cut into matchsticks
- 6 – 8 Radishes – quartered
- 3 Roma tomatoes – diced
- 1 medium Green Pepper – diced
- 1/2 large Red Onion – diced
- 1 handful Cilantro – chopped
- 1 8 ounce tin Corn kernels
- 1 9 ounce can Black Beans – drained and rinsed
- Salt and Pepper to taste
- Juice of 1 Lime
- Feta cheese for topping
Putting it all together:
- In a large bowl toss all ingredients except the Feta and Lime juice.
- Squeeze the lime juice over the salad and top with the Feta cheese.
- Enjoy.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time………
Bon Appetit