elevating the status of the salad

Tag Archives: baked

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This post features a bunch of recipes. Not only is there the salad and dressing, but I also want to share  this simple way to make baked chips. I served it with leftover vegan cashew avocado “cream” from these incredible tofu tacos I discovered on Love and Lemons. 

To make the salad (I measured nothing):

Put some chopped romaine lettuce in a bowl.

Top with the following: I chose to do it cobb-salad style, but you can toss it all together, too. Go loco.

  • radishes
  • cherry tomatoes
  • grilled corn (Soak it first for about a half an hour. Grill on medium-high for about 10 minutes, rotating a few times. Then, let it cool and cut it off the cob)
  • shredded carrots
  • chopped red bell peppers
  • thinly sliced red onions
  • drained black beans
  • optional: shredded cheddar cheese
  • You can also do: avocado, jicama, etc.

Basic cilantro-lime dressing:

Blend the following until smooth:

  • 2 handfuls of cilantro
  • juice of 2 limes
  • a little bit of honey (or agave or sweetener of your choice)
  • salt/pepper
  • a few tablespoons of olive oil
  • water to thin out as needed

For the chips:

  1. Preheat oven to 350 degrees
  2. Prepare oil: Mix together a few tablespoons of olive oil with spices of your choice. I did a few shakes of cumin and paprika, and then a few pinches of salt.
  3. Put a stack of corn tortillas on a cutting board and cut them into sixths (first cut in half and then cut each half into thirds)
  4. Arrange tortilla triangles in a single layer on a cookie sheet (no overlapping) and brush both sides with the oil mixture. Bake for 20-25 minutes, or until slightly brown and crispy.
  5. Serve with salad and dip of choice.

 

The roof is exploding with spicy peppers. My tomatoes are not doing as well, so I have only been able to make small batches of salsa. What to do with excess jalapeños? Poppers! Thanks to my friend BC for introducing me to the site Skinnytaste, where I got this recipe. Skinnytaste has a variety of light recipes, beautiful step-by-step pictures, and clear directions. Of course, I have this bad habit of taking a low fat recipe and adding some more fat into it. However, the only real difference between her recipe and mine is that I used regular rather than light cream cheese. These poppers would make a great appetizer for a party because you can prepare them in advance. 

Ingredients:

  • 12 jalapeño peppers, sliced in half lengthwise
  • 4.5 oz cream cheese
  • 5 medium scallions, green part only, sliced
  • 2 oz shredded low fat sharp cheddar (I used Cabot 50%)
  • 1/2 cup egg beaters or egg whites, beaten (I used 4 egg whites)
  • 3/4 cup panko crumbs
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp chili powder
  • salt and fresh pepper
  • spray oil

Directions:

  1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
  2. Combine cream cheese, cheddar and scallions in a medium bowl.
  3. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
  4. Fill peppers with cheese filling with a small spoon or spatula.
  5. Dip peppers in egg beaters.
  6. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
  7. Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
  8. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
  9. Remove from oven and serve immediately. Serve hot.