Thursday, June 30, 2011

Mexican Chopped Salad with Honey Lime Dressing

2 1/2 cups chopped romaine lettuce
1 (15.5 oz) Can black beans, rinsed and drained
3/4 cup seeded tomato
3/4 cup corn (fresh, frozen or canned)
3/4 cup sliced radishes
1 red bell pepper sliced
3/4 cup cucumber, peeled and sliced (burpless unpeeled)
1/2 cup black olives, sliced
1/2 ripe avocado, sliced
1/4 cup crumbled feta cheese
1 clove garlic, minced
2 tbsp. finely chopped cilantro
1 tsp. chopped jalapeno pepper
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp. honey
Toss Salad ingredients in a bowl. Mix dressing ingredients in a separate bowl; pour over salad
and toss. Add salt and pepper.

Tuesday, June 28, 2011

Summer Food Ideas

Look for me in the Lake and Home Magazine. August Issue. Will publish the recipes colorful summer menus.

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