Day 13: A Hearty Fiesta Salad

When one hears, “We’re having salad for dinner,” this can invoke emotions across the spectrum.

Grumble…err…all I want is a steak & baked potatoes with a quart of gravy covered over it, not some puny little rabbit food.

Eh, salads are so boring…they never fill me up, and I’m just tired of eating them.

Yay! Salad! I had one for lunch, and I can’t wait to try another way to turn the boring green salad or caesar on its head with this new one!

Are any of those YOUR responses when presented with a salad for dinner after a very, very long day? Sure, sometimes all we want is the one meal we know our doctor would disapprove of us having (like my stupid craving for Pizza Hut last night…what was I thinking?).

So we need an alternative. We need a healthy lettuce-based meal that is fun, interesting and (of course) delicious. It needs to be colorful and enticing to look at and eat.

Behold, the Hearty Fiesta Salad. Let’s make it.

Hearty Fiesta Salad
4 servings (2 for dinner, 2 for lunch the next day)

8 cups of greens (your choice–I used spinach and baby kale)
Handful of baby carrots or 1-2 large carrots, chopped
1/2 cup corn or other veggie (use whatever you have on hand)
1 cup black beans (rinsed and drained, if from a can)
12-16 oz of chicken/pork/turkey/beef or veggie crumbles, cooked and seasoned with taco seasoning (cumin, garlic powder, chili powder, onion powder, oregano, red pepper flakes, salt)
1 cup Shredded cheese (your choice)
1/4 cup toasted sunflower seeds
Optional dressings/on the side: Salsa, Guacamole

Assemble your plate or bowl by layering each of the ingredients (split the above into 4 servings). Add a dash of your favorite seasoning blend (like Trader Joe’s 21 Seasoning Salute) to the top of the salad for surprising flavor in each bite (much like a steak). 🙂

Eat, drink, be merry and full!
 

Happy eating! Laurel

~Laurel~

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