Pozole fixin’s salad? You might be wondering, what the heck is that? If you’ve read my last couple of posts, you’ve probably noticed that I’m on a salad kick – cold slaw, chopped veggie salad … and now this one, which uses my favorite ingredients: left overs!
The other night I served one of my all time, favorite soups, Pozole (check my archives, May 2013) and with it, I always offer an array of garnishes or condiments ~ finely sliced green cabbage, chopped onions, thinly sliced radishes, diced peppers (whatever kind I have on hand), cheddar or cotija cheese, diced avocado and chopped cilantro.
Well, low and behold, once again I got a little over zealous with the quantities, so had extra condiments in abundance (sans the avocado … there’s never leftover avocado at my house!). So, of course, with them (and a fresh avocado) I made a yummy, nutritious salad, which I sprinkled with Jane’s Crazy Mixed Up Salt, pepper, a generous squeeze of fresh, lime juice and a nice round of olive oil! Tossed it all together and ta-da!
Gluten free and vegetarian, this combination makes a great, main meal salad or tasty accompaniment to any protein (next to pork chops or ribs sound pretty amazing). Take out the cheese, add some nuts and seeds and you’ve just created a delicious dish for your vegan friends.
The quantities are up to you and your taste, but try this combination of veggies for a salad. It’s definitely a winner!
Eat well. Be happy.
Plynn Gutman 