Mexi Salads!
Brian and I can't ever get enough Mexican food! The endless variations could contribute to this. Here is a crisp and colorful alteration of your traditional taco salad.
Mexi Salad Vegetarian Style
Ingredients
1/2 green bell pepper sliced and halved
1/2 red bell pepper sliced and halved
1/2 yellow bell pepper sliced and halved
1/2 Anaheim pepper
1/4 red onion sliced thinly
4 mushrooms sliced
1 lemon
2 cups corn (frozen, or cut off the cob)
1 cup of spicy sprouts
1/2 - 1 head of romaine lettuce chopped thinly
Dash of S&P, Cayenne, Crushed Red Pepper, and Cumin
Holy Guacamole and Pico de Gallo
Mix together in a bowl peppers, onion, mushrooms lemon juice and spices. Let sit for a few minutes (meanwhile you could make your guacamole and salsa). Ok...this is where it gets real tricky...Put the lettuce on a plate, top with sprouts, then with corn, then with marinated pepper mixture, then with guacamole and pico de gallo. Arriba!!
p.s. I hid some yellow squash hummus in between the sprouts and the corn to add a little something extra since I had leftovers on hand.
Since I only used half of the peppers and onion I decided - let's have Mexi-salad again!
This time instead of putting it on top of lettuce, I put it on top of some dehydrated refried beans that I wanted to test out before our camping trip this weekend. You can't see the beans in the picture..but just think put black beans, pinto beans, refried beans, or even lentils in the bottom of a bowl (I seasoned ours with cumin, cayenne, and garlic), then top with all the mexi-salad ingredients.
Oh and Happy St. Patrick's Day. I made a special green smoothie for Maria this morning and am making vegetarian/vegan Irish Soup tonight. So you can look for those recipes tomorrow. Luck of the Irish to you all!
Ingredients
1/2 green bell pepper sliced and halved
1/2 red bell pepper sliced and halved
1/2 yellow bell pepper sliced and halved
1/2 Anaheim pepper
1/4 red onion sliced thinly
4 mushrooms sliced
1 lemon
2 cups corn (frozen, or cut off the cob)
1 cup of spicy sprouts
1/2 - 1 head of romaine lettuce chopped thinly
Dash of S&P, Cayenne, Crushed Red Pepper, and Cumin
Holy Guacamole and Pico de Gallo
Mix together in a bowl peppers, onion, mushrooms lemon juice and spices. Let sit for a few minutes (meanwhile you could make your guacamole and salsa). Ok...this is where it gets real tricky...Put the lettuce on a plate, top with sprouts, then with corn, then with marinated pepper mixture, then with guacamole and pico de gallo. Arriba!!
p.s. I hid some yellow squash hummus in between the sprouts and the corn to add a little something extra since I had leftovers on hand.
This time instead of putting it on top of lettuce, I put it on top of some dehydrated refried beans that I wanted to test out before our camping trip this weekend. You can't see the beans in the picture..but just think put black beans, pinto beans, refried beans, or even lentils in the bottom of a bowl (I seasoned ours with cumin, cayenne, and garlic), then top with all the mexi-salad ingredients.
Oh and Happy St. Patrick's Day. I made a special green smoothie for Maria this morning and am making vegetarian/vegan Irish Soup tonight. So you can look for those recipes tomorrow. Luck of the Irish to you all!
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