Sunday, June 5, 2011
On some days though, it just seems like more it will take more energy than I have to even think up a lunch, much less make it. Chasing a one year old around while six months pregnant in the summer heat can be exhausting! I was having just one of these days a few weeks back when I came up with this salad. It was thrown together from a bunch of leftovers from the baby's big birthday fiesta. You know what they say about the mother of necessity being invention...well, this mother was hungry and this is what was in the fridge!
You will need the following:
white corn tortilla chips, enough to layer the bottom if your bowl
romaine lettuce, chopped coarsely
1/4 medium tomato, diced
3 heaping tblsp of refried beans
1 tblsp of white queso dip
1 tblsp of sour cream
1 tblsp of mild fresh salsa
1/2 sliced avocado
black olives, just enough to top the dish
Simply heat the beans and queso, then layer on the rest of the toppings. Start with the chips, then the lettuce. Next add the beans and salsa. Drizzle on the queso and dollop on the sour cream. Scatter on the olives and tomatoes. Finally, top with the avocado.
It had filling protein and fresh veggies. The creamy queso and sour cream balanced nicely with the spicy salsa. Plus, you can't beat the crunchy chips at the bottom. In short, this salad was so satisfying I ate on it for days. No need to re-invent the wheel after all.