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Rhode Island, United States

Wednesday, May 14, 2008

Spicy Salad

Although my cereal/granola combo this morning was delicious, it did not fill me as long as some of my bulkier, more nutrient-dense breakfasts do. So, I opted to have an earlier lunch this morning, with the intention of going for a run outside later (it's sunny and mild!) and having my big snack before work.

Inspired by both Jenna and Erica and their delicious Mexican-inspired salads, I decided to use some leftovers from the last couple of night's meals to make myself a big taco salad. It was amazing! Everything you'd want from a salad, a taco, and more! To put together my mexican masterpiece, I started by putting some leftovers from Monday's salad, mixed greens with tomato, bell pepper and zucchini, along with a small handful of baby spinach leaves as well in a giant bowl. I topped this with the rest of the beans from last night (about 1/4 cup), some sweet corn kernels (about 1/4 cup), 1/4 an avocado, some of last night's jalapeno cheddar cheeze, and a big dollop of organic mango salsa. I added some blue corn tortilla chips for dipping around the outside and dug in! I also had an orange on the side for some fruit. It was fabulous, it was flling, so both my tastebuds and tummy are perfectly satisfied!

It took me 2 1/2 hours this morning to get all my clothes unpacked from my bags, but i'm getting there! I'm going to keep plugging along before I run, and I may or may not get the chance to post my snack before I leave, it all depends on how much I get done!

1 comment:

VeggieGirl said...

Looks like a great Mexican salad!

Good luck with the rest of your unpacking!