Once Upon a Tine
Wednesday, May 07, 2008
For Dinner Tonight
Sunday, May 04, 2008
MEXICAN CHOPPED SALAD OF BLACK BEANS, JICAMA, COTIJA CHEESE, AVOCADO AND MORE
WITH MARGARITA VINAIGRETTE
INGREDIENTS
2 grilled chicken breasts, cooled and chopped and tossed with juice of 1/2 lime and salt and pepper and 1 tsp New Mexico red chile powder
2 avocados, chopped and tossed with lemon juice
1 1/2 cups canned black beans, drained and rinsed
1 jicama, peeled and grated
1/2 cup Cotija cheese, crumbled
1/2 red onion, finely chopped
3 navel oranges, peeled and segmented
1/2 cup toasted pepitas
.
INGREDIENTS - Vinaigrette
1/2 cup fresh orange juice
1/2 cup vegetable oil
4 TBSP tequila
4 TBSP fresh lime juicee
1 tsp triple sec or other orange flavored liqueur
4 tsp honey
Salt and pepper to taste
PREPARATION - Salad
1. Arrange the ingredients decoratively in rows on a large platter.
2. At the table, drizzle the vinaigrette over the salad, toss gently with tongs. Serve.
.
PREPARATION - Vinaigrette
1. Whisk together all ingredients and set aside.
WITH MARGARITA VINAIGRETTE
INGREDIENTS
2 grilled chicken breasts, cooled and chopped and tossed with juice of 1/2 lime and salt and pepper and 1 tsp New Mexico red chile powder
2 avocados, chopped and tossed with lemon juice
1 1/2 cups canned black beans, drained and rinsed
1 jicama, peeled and grated
1/2 cup Cotija cheese, crumbled
1/2 red onion, finely chopped
3 navel oranges, peeled and segmented
1/2 cup toasted pepitas
.
INGREDIENTS - Vinaigrette
1/2 cup fresh orange juice
1/2 cup vegetable oil
4 TBSP tequila
4 TBSP fresh lime juicee
1 tsp triple sec or other orange flavored liqueur
4 tsp honey
Salt and pepper to taste
PREPARATION - Salad
1. Arrange the ingredients decoratively in rows on a large platter.
2. At the table, drizzle the vinaigrette over the salad, toss gently with tongs. Serve.
.
PREPARATION - Vinaigrette
1. Whisk together all ingredients and set aside.
Labels: Salad
