Crunchy Baja Salad

Sorry, but I'm on a bit of a salad kick lately...

This dish was inspired by one we had in Baja, California.  Laying out on a balmy day at the beach, and then wandering the streets of town left us hungry and craving something cool to eat.  The heat of the day was taking it's toll and a refreshing lunch was in order.  We stopped at an outdoor cafe for something fruity to drink along with a light lunch and ended up with a terrific salad so huge it was made to serve two.  A wonderful light salad, perfect for lunch.  It had layers of lettuce, beans, cheese, and lots of avocados.  Topped with a Mexican flavored dressing this salad was just what the doctor ordered.  So I made my own Crunchy Baja Salad.

It reminds me of summertime.  Guess I'm wishing for those long summer days already however, with Avocados in abundance right now this dish is perfect for a nice spring lunch or brunch as well.  

While there isn't any meat in this salad it does pack a good punch of protein with the addition of beans.  Bean's are great in a salad!  They aren't just for use as a side dish, or in a soup.  They are so versatile.  Great cold or hot, try them in this Latin flavored salad and you'll experience the wonders of beans!

I've kept everything pretty simple, semi-homemade of sort.  The salad dressing is made using a lite ranch purchased dressing and mixing it with salsa to obtain that tasty Latin flavor.  It really is a great boost to the salad so don't skip the dressing!  Add a little crunch with some tortilla chips, and make sure to use a good pinto bean.  Canned is fine, but get a good hearty bean.  Good ingredients will make your salad taste fabulous!

Try my Crunchy Baja Salad when you want something healthy and light for lunch.  It's easy to make and tastes great!


Crunchy Baja Salad

Serves 2

4 c mixed baby greens

¼ c tortilla chips, crumbled
1/4 c 2% cheddar cheese, shredded
3/4 c pinto beans, drained and rinsed
1 small avocado, peeled and cut into bite-sized pieces
1 lime, quartered
1/4 c lite ranch dressing

1 T salsa
2 T cilantro, roughly chopped

Divide lettuce among two plates.   Top evenly with cheese, avocado, and beans.  Squeeze a lime quarter over each salad.  Mix dressing and salsa together in a small bowl. Top salad with crumbled tortilla chips.  Drizzle dressing over each salad.  Garnish with cilantro if desired.  

Swiss Chard and Grilled Chicken Salad

Time to use up some of those wonderful fall/winter vegetables before they are gone!

I've been experimenting with different greens this year.  One of my new favorites is Swiss Chard.  Swiss Chard is a beautiful leafy green vegetable that is very popular along the Mediterranean, and is loaded with nutrients.  

Until recently I had only eaten this vegetable sauteed, but one day while I was lunching at the fresh salad and hot food bar at Whole Foods I came across a salad made with Swiss Chard.  Wow! What a wonderful base for a salad.  Raw, tender leaves mixed with various yummy toppings and drizzled with a nice dressing...oh this is excellent!

I just knew that I had to make my own salad using this great vegetable.  So off I went to buy some Swiss Chard.  There are two types you can get, the original Swiss Chard with white stalks or ribs, and a Rainbow Swiss Chard that has varied colors of ribs.  Of course I chose the Rainbow Swiss Chard because they were so pretty.  One difference between the two that you should know is that the ribs on the Rainbow are quite tough and the thick parts should be removed for ease of eating.  The white ones are less tough and can be eaten with little problems.

See how pretty these are?

So basically you just substitute the Swiss Chard for the lettuce your would normally use in the salad.  Add your favorite toppings and go!  I chose to grill some chicken, and add cranberries and walnuts, plus some luscious goat cheese for my toppings.  A splash of balsamic vinaigrette, homemade or purchased works equally well. (See below for my simple homemade version)  What you end up with is a wonderful salad that is good for you!  Aside from all that...it just tastes darn good!

Hope you enjoy this!



Swiss Chard and Grilled Chicken Salad

Serves 4

½ lb boneless skinless chicken breasts cut into cubes
salt & pepper
1 T olive oil
1 bunch of Rainbow or Red Swiss Chard, washed and woody stems removed
1/3 c dried cranberries
¼ c toasted walnuts
2 oz goat cheese crumbled
¼ c balsamic vinaigrette

Heat olive oil in a medium skillet over medium heat.  Salt and pepper chicken breasts to taste.  Add chicken to the hot skillet and cook, stirring frequently, 5-6 minutes or until cooked through and golden brown.  

On a large platter or in a bowl place torn Swiss chard, cranberries, walnuts, and goat cheese.  Add chicken.  Add balsamic vinaigrette and toss to evenly coat.  Serve.


Beth's Simple Balsamic Vinaigrette

Makes: 3/4 cup

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.  Store in a small mason jar or airtight container for 3-4 days.

Moroccan Flavored Meatballs with Pita, Tomatoes, and Cucumber

Are you ready for March Madness?

I have THE PERFECT party platter for you to make while watching all the exciting games.  These little babies are small but mighty!  They pack a lot of flavor into a bite sized portion.  Meatballs that are flavored with Moroccan spices are just perfect tucked inside some bite sized pita breads.  

I picked up the mini pitas at Trader Joe's, but if you can't find them, you could use lavash, flatbread, or large pitas or even roll them in tortillas, cut into bite sized portions.  They go perfect with a spicy dipping sauce made with yogurt and Harrisa, which is like a hot sauce traditional to Morocco.  Again, any hot sauce will do. 

These are like mini sliders, Moroccan style.  So cute, yet very filling.  They are terrific with the tomatoes and cucumbers.  Something cool to counter the spicy flavors.  

The meatballs are not hot with spice, so ideal for the whole family.  Although the yogurt sauce can be so you can adjust the heat to your liking.  Trust me, the whole family will enjoy these.  A great way to get your kids involved in cooking by shaping the meatballs.  They are so much fun to eat, we just loved them!

Moroccan Flavored Meatballs with Pita, Tomatoes, and Cucumber 

Makes about 1 dozen mini meatballs

4 T olive oil, divided

¼ small yellow onion, minced
½ lb ground sirloin
1 egg, lightly beaten

¼ cup Italian parsley, minced

2 T mint leaves, minced

1 T panko bread crumbs
½ t ground cumin
2 garlic cloves, minced

½ t salt
¼ t ground pepper
½ cup plain yogurt

1 t harissa or other hot sauce

Mini pita bread rounds

1 cucumber sliced thin

Cherry tomatoes, halved

In a fry pan over medium-low heat, warm 2 tablespoons of olive oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. 

In a bowl add onion, sirloin, egg, parsley, mint, bread crumbs, cumin, garlic, salt, and pepper.  Mix gently to incorporate all ingredients.  Shape into small meatballs a little smaller than a ping pong ball. 

Add another tablespoon of olive oil to the skillet and working in batches cook the meatballs until crispy and brown.  Turn half way through cooking, cook about 6-8 minutes.   Add remaining oil and cook remaining meatballs. Place on a paper towel lined plate to drain. 

Meanwhile make the yogurt sauce by combining yogurt and harissa or hot sauce in a small bowl and stirring to combine.  Set aside.

Arrange sliced cucumbers around platter creating a border.  Place halved cherry tomatoes on both ends just overlapping the cucumbers.  Cut mini pitas in half.  To assemble:  Take one half pita and place a meatball inside and top with a dollop of yogurt sauce.  Place pitas in the center of the platter and serve.