06 February 2010
The Naughty Blogger's Southwestern Salad
I've been a little absent from the blogosphere as of late, but in lieu of the usual "teaching is taking over my faculties" excuse, I'll just admit it: I've been naughty. If you all were my animals, you'd be standing by the front door with a leash in your mouth and soft eyes pleading for attention.
I haven't been naughty in the kitchen, however, and in my attempt to eat more healthfully during the winter months, I've been darn successful. When I eat fresh and healthy, I have more energy to grade, prepare for lecture, read, and every now and then, BLOG!! Here's hoping that energy keeps on coming.
I have a lot to catch up on this blog, so I'll start with one of my favorite light dinners, adapted from Eating Well. The original recipe called for beef, but I've used everything from leftover shredded chicken and ground chicken, to my favorite, ground turkey. I've listed the specific brand/type of ingredient where necessary, but it's pretty versatile. I had some feta to use up, and my husband prefers cheddar to top, but the saltiness of the feta is a lot like queso fresco (and in this neck of the woods, feta is a lot cheaper).
Southwestern Ground Turkey Salad
(adapted from Eating Well's Tex-Mex Taco Salad)
1/2 cup + 2 tbsp. Muir Glen Black Bean and Corn Salsa
1/4 cup fat-free sour cream
1 tsp. canola oil
1 yellow onion (preferably sweet), diced
1 large clove garlic, minced
1-14.5 oz. can red kidney beans, drained and rinsed
1 lb. ground turkey
2 plum tomatoes, chopped
2 tsp. cumin
2 tsp. chili powder
Fresh ground black pepper, to taste
Large handful chopped, organic cilantro
Small head organic romaine lettuce, shredded
Garden of Eatin Blue Corn Tortilla Chips
Crumbled feta to top (optional)
1. Mix salsa and sour cream together in a small bowl, and set aside. Heat oil over medium heat and add onion and garlic; cook until fragrant and then add ground turkey. Once cooked through, add tomatoes, spices and kidney beans. Cook until tomatoes are tender. Remove from heat.
2. Add some of the salsa-sour cream mixture and the chopped cilantro to turkey mixture, up to 1/2 cup. Toss salad greens with the remaining salsa-sour cream mixture and arrange among 2-3 plates. Top with meat mixture and arrange tortilla chips around the plates. Sprinkle with feta and enjoy!