MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
epicurious
Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese Honey-Lime Dressing
1/4 cup fresh lime juice (yikes, don't get creative as I did and add lime zest, too bitter!)
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
LITTLE SWEET POTATO & SPINACH BURRITOS
2
medium sweet potatoes (1 pound total)
1 cup red-wine vinegar
1/2 cup sugar
4 black peppercorns
1 large red onion, sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
small flour tortillas
5 cups baby spinach (about 4 ounces)
1 cup shredded part-skim mozzarella
Pepper Jack cheese, thinly sliced
Bake potatoes (40 minutes in 400-degree oven) or microwave until tender (about 15 minutes on high).
Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper, maybe a little chili powder, or cumin or chopped canned jalapenos. Mix spinach into hot potato mash so that it wilts (zap for a minute or two if you need more heat. Fold in mozzarella. Fill each tortilla with a scoop of potato mixture, add a slice or two of pepper jack, fold ends in and roll burrito. Toast on hot griddle, seam side down, to seal.
Serve with pickled onions.
1 cup red-wine vinegar
1/2 cup sugar
4 black peppercorns
1 large red onion, sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
small flour tortillas
5 cups baby spinach (about 4 ounces)
1 cup shredded part-skim mozzarella
Pepper Jack cheese, thinly sliced
Bake potatoes (40 minutes in 400-degree oven) or microwave until tender (about 15 minutes on high).
Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper, maybe a little chili powder, or cumin or chopped canned jalapenos. Mix spinach into hot potato mash so that it wilts (zap for a minute or two if you need more heat. Fold in mozzarella. Fill each tortilla with a scoop of potato mixture, add a slice or two of pepper jack, fold ends in and roll burrito. Toast on hot griddle, seam side down, to seal.
Serve with pickled onions.
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