Southwestern Tossed Salad

Among the pleasures of having a garden is watching your children plant seeds, monitor their progress, and marvel at their growth. But harvest is best of all because fussy young charges take a suprisingly active interest in what they are bringing in for dinner. I'm not quite ready to rename them Peter Cottontail or Mopsy, but they are surely beginning to appreciate the sweetness of soft baby spinaches and the zing of candy colored radishes. (And another big step is my Sailor girl is wearing her jeans! Only to garden, but still.) Not that they wouldn't prefer Mesquite Barbecue Chips or a cone of Baskin Robbin's mint chip, but I think we are taking a step in the right direction. And while, I'm a fan of chips and ice cream myself, I like this salad so much better. It's so fantastic that if I don't get off my current kick of eating it nightly, I'll soon have nothing else to post about. It could be Southwestern Tossed Salad all summer long. Then again, that mint chip ice cream cone sounded pretty good. Maybe I should plant some mint... Have a great weekend everyone!

Money Saving Tips:

Get some lettuce planted and you'll save yourself bundles and probably have loads to share with neighbors too. I love having spinach since I can pick enough for a few days at a time and it will stay nice and fresh in the fridge. It'll only cost you pennies! You may want to double the dressing recipe because it is terrifyingly addictive.

Southwest Tossed Salad

Estimated Cost: About $6.00

For the Dressing:

1/2 cup packed cilantro

1/3 cup mayonnaise

1/4 cup olive oil

1/4 cup fresh lime or lemon juice

1 clove garlic

1 tablespoon honey

For Tortilla Strips

8-10 corn tortillas, cut into thin strips

2-4 tablespoons vegetable oil

For Salad

Spinach or other lettuce

radishes, thinly sliced

1/2 cup chopped cilantro

chopped tomatoes

rinsed and drained black beans

corn kernels, thawed if frozen

diced avocado

Blend dressing ingredients in blender until smooth; season to taste with salt and pepper. Fry tortilla strips in hot oil until crisp; drain on paper towels. Combine remaining ingredients in the bowl and toss.

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