I love salads, but being married to a carnivore prevents me from eating them as often as I'd like.
Maggie and I have a friend who writes an amazing food blog. She is a health nut, so she is always making the recipes more healthy and with less fat. Most of my dinners come from her blog... they are just sooo good.
So anyway, she posted a wonderful recipe for a cilantro/ranch dressing (cilantro is one of my very favorite things in the universe) and Mexican salad. I was super excited.
I used chicken, but obviously ground beef would be really good too (or the sweet pork recipe that has been posted on this blog before). This time I seasoned my black beans this time with cumin, chili powder, and garlic (powder, and regular salt) which I have never done before, and it was sooo goood. And I made my usual rice with lime juice and cilantro cooked in.
I placed my fajita-seasoned chicken on a bed of romaine, added the beans and rice. Then piled on the tomatoes, avocado, and green onion. (I forgot olives, cheese, corn, etc... Oh well, it was perfect the way it was).
Then i drizzled the delicious dressing on top with some crunched chips... and I was in heaven. My husband loved it too! Yyayyy!
Gotta try this dressing (Thanks England ladies for the food processor.. I am using it a ton!!)
Cilantro Lime Dressing (originally from Our Best Bites... another amazing food blog)
1/2 cup mayo (I used the reduced-fat olive oil mayo)
1/2 cup sour cream (I used fat-free)
1/2 cup milk
1 lime, juiced
2 cloves garlic, roughly chopped (I left this out because raw garlic is really strong to me, but I used a little garlic salt)
1/2 cup cilantro, roughly chopped
1/4 cup green salsa (I used the La Victoria brand)
Hot sauce, to taste
Directions:
Place all ingredients (except hot sauce) in a blender or food processor. Blend until all ingredients are mixed together and finely chopped. Sample and add hot sauce to taste. Allow to thicken in the fridge for a few hours.
my mouth is watering...
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