Wednesday, June 25, 2008

Diana’s Fiesta Salad

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?
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