by Diana Killian
As I’m working on Dial Om for Murder, second book in the Mantra for Murder series, I’m hoping to show that A.J. is making a little progress in her eating habits. For example, she’s eating a lot of salads this time around, so I thought I’d share some of my personal favorites over the next few months — one of them will most likely make it into the back of the book.
Anyway, first up — and I’m fixing it tonight as I do this blog — is my south-of-the-border themed salad. I call it Fiesta Salad. Actually, I don’t call it any such thing, but I needed something for the purposes of this blog.
So…Fiesta Salad. One of my favorite summer suppers.
Prepare your leafy greens — meaning wash, dry, and tear them into bite-sized bits (because nothing looks worse than trying to swallow giant pieces of lettuce).
I always add sliced black olives, green onions, cilantro, toasted pepita seeds AND one quarter of a cup of C&W Birdseye southwest veggies. The frozen ones — except, I defrost them. In fact, I heat them in the microwave before I toss them in.
I oven cook 3 - 5 pieces of Tyson’s “Any’tizers” (Buffalo boneless chicken wings). These are nice and spicy, and they add some protein. I chop those up into small bits and sprinkle them into the salad.
I mix in grated jack and cheddar cheese (Mexican blend is fine, if you’ve got it). Add 2 -3 tablespoons of Paul Newman’s Olive Oil and Vinegar salad dressing, toss the whole thing. And…bueno! It’s that simple!
Anyone have a Mexican Style salad to share? Or a low carb Mexican dish?