Southwestern Pasta Salad
Pasta, chicken, veggies, and seasonings. Easy, delicious, and great for summer weeknight dinners.
How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
#eatmoreveggies #eatmorevegetables #eatmoresalads #saladrecipe #saladrecipes #saladtips
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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The Habit Chef's Corner Episode 2: Layered Tostada Taco Salad
Welcome to Episode 2 of Chef’s Corner: Layered Tostada Taco Salad.
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Serves 4
Recipe:
1 Lb. of chargrilled burger patties or ground beef
Seasoning: salt and black pepper, to taste
2 TBS. Taco Spice
1 Can Refried Beans (16 oz.)
½ Cup Water
8 ea.- 6-inch Tostada Shells (available at most grocery stores)
1 Head Iceberg Lettuce, cored and sliced thinly, ½ inch strips, about 4 cups
1 Head Romaine lettuce, cored and sliced thinly, ½ inch strips, about 4 cups
1 – 16 oz. bottle of Ranch Dressing
½ Juice Lime
1 Tsp Cumin, ground
2 TB Cilantro, chopped
1 Can Black Beans, drained
1 Can corn, drained
1 ea. Tomato, diced
¼ Cup Cotija or Feta cheese, crumbled
2 ea. Avocado
½ Lime Juice
Salt and Pepper to taste
Cilantro 1 tsp, chopped
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1. Place burger patties onto a hot grill, season evenly with taco spice, salt and pepper. Flip patties once and cook until a thermometer reaches 165 F. Cool meat below 41 F. Using a gloved hand or a knife, break or cut the meat into taco size pieces. Reserve.
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2. Combine the water and refried beans in a sauce pan and gently warm through until 160 F. mix or whisk until smooth. Hold warm.
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3. Remove the cores from the lettuces
and any browned leaves, slice the lettuce thinly and combine into a 50/50 blend, place into a salad spinner or simply wash and drain. Lettuce should be dry to touch.
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4. Dressing: In a small bowl, combine ranch dressing, lime juice, cumin, and cilantro -whisk for 30 seconds.
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5. Crushed Avocado: halve avocados, remove core, scoop out into bowl. Drizzle with lime and seasoning. Chop & crush avocado until it comes together, but remains chunky.
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6. Salad: place a spoonful of warm beans onto center of plate. Top with tostada shell, gently add 2 large spoonfuls of warm beans and spread across tostada. Add an even layer of meat across beans. Place 2 cups of lettuce into a bowl and drizzle dressing to coat evenly. Top the first layer with 1 cup lettuce. Add 2 TBs of black beans, corn, tomatoes and crumbled cheese.
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7. Top lettuce & garnish with another tostada and repeat step 6. Finish with a scoop of avocado and a drizzle of dressing. Garnish with chopped cilantro. Enjoy!
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Layered Panzanella Salad
This panzanella salad recipe is the best! It features loads of ripe tomatoes and fresh summertime produce, homemade croutons, and a light vinaigrette. FULL RECIPE: