MENU PLAN MONDAY for May 10

by | May 9, 2010 | Salads | 4 comments

geranium

Spring is in  full bloom and beauty in Arkansas right now.  If the rain will hold off, the flowers will continue to be incredible for several more weeks.  It’s finally warming, so the tomatoes have gone in the ground.  Mine are actually planted just behind the roses in the front flower bed:)  It is this time of the year that I really, really miss our garden.  But…I’m growing grandchildren right now, and that’s a good thing.
peony
Thanks to Laura at I’m An Organizing Junkie for continuing to host Menu Plan Monday.  I hope you will spend some time checking out the great ideas from some of the other participants.
pink dogwood
Monday:  BUNKO NIGHT at my house.  I’m going easy with the menu this time.  We’re having a baked potato bar, zesty pasta salad, and mixed spring greens salad with blueberries, raspberries, strawberries, glazed pecans and gorgonzola cheese.
roses DSC_0637
Tuesday:  I have a meeting, so we’ll be eating leftovers or grilled turkey and cheese sandwiches.
Wednesday:  Dance and Date Night.  This week’s Crock Pot Wednesday post will  be spinach gorgonzola cornbread.  Oh my!
Thursday:  Spaghetti Puttanesca with Flaked Tuna, tossed green salad, garlic bread
Friday:  Layered Mexican Salad – a real meal in itself.
layered mexican salad
 
 
 
Layered Mexican Salad
Serves 12
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Ingredients
  1. Layered Mexican Salad
  2. Serves 12
  3. 1 can (15 ounces) black beans, rinsed and drained
  4. 1 small head romaine lettuce, washed, cored
  5. Salsa Cruda (recipe follows)
  6. 1 cup frozen whole kernel corn, thawed, drained
  7. 1 can (2 1/4 ounces) sliced ripe olives, drained
  8. 1 large cucumber, peeled
  9. 1 large lemon
  10. 3/4 cup nonfat mayonnaise
  11. 3 tablespoons plain nonfat yogurt
  12. 2 to 3 cloves garlic, minced
  13. 1/2 cup shredded low fat Cheddar cheese
  14. 1 green onion, thinly sliced
Instructions
  1. Layer romaine leaves and slice crosswise into 1/2-inch strips. Place half of lettuce in large serving bowl.
  2. Layer Salsa Cruda, bean and corn over lettuce.
  3. Grate lemon peel; combine with mayonnaise, yogurt and garlic.
  4. Juice lemon; stir 3 to 4 tablespoons juice into dressing. Spread evenly over top of salad.
  5. Sprinkle with cheese and green onion. Cover salad and refrigerate 2 hours or up to 1 day.
Notes
  1. Note: I sometimes add precooked shrimp or chicken.
Dining With Debbie https://diningwithdebbie.net/
Salsa Cruda
Serves 4
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Ingredients
  1. 1 cup chopped tomato
  2. 2 Tablespoons minced onion
  3. 2 Tablespoons minced fresh cilantro
  4. 2 Tablespoons lime juice
  5. 1/2 jalapeno pepper, seeded, minced
  6. 1 clove garlic, minced
Instructions
  1. Combine tomato, onion, cilantro, lime juice, jalapeno and garlic in small bowl. Stir to combine.
Dining With Debbie https://diningwithdebbie.net/
 
Linked to:  Tasty Tuesdays, Tempt My Tummy Tuesday and Tuesdays at the Table

4 Comments

  1. Krista
    Krista on at 10:16 pm

    Lovely floral pictures! The meal plan sounds wonderful! I’m excited to see your CrockPot Wednesday post. Have a great (busy) week!

  2. Lea Ann
    Lea Ann on at 7:31 am

    Thanks so much for stopping by my blog. I’ve subscribed to yours and look forward for more from Arkansas.

  3. A Gracious Home
    A Gracious Home on at 1:44 pm

    That is a beautiful dish. I will have to try it. Thanks, Doylene

  4. Jan
    Jan on at 3:35 am

    Lovely expression… growing grandchildren…. love the photos of the flowers.
    I have not made a layered salad, and only seen one once, very interesting.
    Hugs and Blessings – Jan