Wednesday, February 24, 2010

"After a day in Napa" Salad and Creamy Southwestern dressing

Sometimes there is nothing like a good salad.
That's just what I made here. After a day in Napa, with my mom, a couple weeks ago, we decided we were in the mood for a light dinner (Not to mention nothing could top the amazing Venezuelan food we had earlier).
The salad has a Latin/Southwestern feel and you could serve it with crushed tortilla chips, or the delicious Corn Maize cakes we brought back from Napa (those delicious taco/sandwich looking things are from that place.) I decided to make a similar Southwestern style dressing to go with the greens. It's tangy and creamy- a perfect dressing.

"After a day in Napa" Salad and Creamy Southwestern dressing

Serves dinner for 4


8 oz. spring mix greens
1/2 cup thawed frozen corn
1/2 diced red pepper
1/4 diced red onion
1/2 can black beans, rinsed and drained
1 package pre baked tofu, chopped in bite sized pieces
1 diced tomato

Combine all ingredients in a salad bowl. Not too tough, right?

1/2 cup vegan sour cream
1/2-1 lime (depending on size), squeezed
1 tablespoon agave nectar (or honey, depending on how vegan you are)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon hot sauce

Combine all ingredients. Add more sweetener or hot sauce, depending on your palette. Drizzle over salad and serve with chips, tortillas, margaritas, etc., etc.

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