Okay, I love salads like no one’s business. And this one is ah-mazing. The talented Rachel Oberg from De Ma Cuisine is responsible for this masterpiece. I love Mexican cheeses such as Cotija and Queso Fresco and happily add them with sharp cheddar. Also add some fresh herbs if you can. And totally use the Romanesco Broccoli pictured here. Gonna try growing some of this “roman cauliflower” by seed this Fall.
Winter Veggie Taco Salad
Serves: 4
INGREDIENTS
1/2 C beans, cooked
2 T water
1/8 t smoked paprika
dash cayenne
dash chili powder
Salt
Pepper
4 C lettuce, torn
1/4 C carrot, chopped or grated
1/2 C broccoli, bite sized pieces
1 C cauliflower, bite sized pieces
2 T almonds, chopped
1/4 C cheese, grated
2 C chips, crumbled slightly
1/4 C salsa
DIRECTIONS
Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through. Top lettuce with beans and remaining ingredients. Toss and serve.
The post Winter Veggie Taco Salad appeared first on Hope Gardens.
Winter Veggie Taco Salad
Serves: 4
INGREDIENTS
1/2 C beans, cooked
2 T water
1/8 t smoked paprika
dash cayenne
dash chili powder
Salt
Pepper
4 C lettuce, torn
1/4 C carrot, chopped or grated
1/2 C broccoli, bite sized pieces
1 C cauliflower, bite sized pieces
2 T almonds, chopped
1/4 C cheese, grated
2 C chips, crumbled slightly
1/4 C salsa
DIRECTIONS
Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through. Top lettuce with beans and remaining ingredients. Toss and serve.
The post Winter Veggie Taco Salad appeared first on Hope Gardens.