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.
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.
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.
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
2014-06-12 11:54:45
Serves 12
Ingredients
- Layered Mexican Salad
- Serves 12
- 1 can (15 ounces) black beans, rinsed and drained
- 1 small head romaine lettuce, washed, cored
- Salsa Cruda (recipe follows)
- 1 cup frozen whole kernel corn, thawed, drained
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 1 large cucumber, peeled
- 1 large lemon
- 3/4 cup nonfat mayonnaise
- 3 tablespoons plain nonfat yogurt
- 2 to 3 cloves garlic, minced
- 1/2 cup shredded low fat Cheddar cheese
- 1 green onion, thinly sliced
Instructions
- Layer romaine leaves and slice crosswise into 1/2-inch strips. Place half of lettuce in large serving bowl.
- Layer Salsa Cruda, bean and corn over lettuce.
- Grate lemon peel; combine with mayonnaise, yogurt and garlic.
- Juice lemon; stir 3 to 4 tablespoons juice into dressing. Spread evenly over top of salad.
- Sprinkle with cheese and green onion. Cover salad and refrigerate 2 hours or up to 1 day.
Notes
- Note: I sometimes add precooked shrimp or chicken.
Dining With Debbie https://diningwithdebbie.net/
Salsa Cruda
2014-06-12 12:00:42
Serves 4
Ingredients
- 1 cup chopped tomato
- 2 Tablespoons minced onion
- 2 Tablespoons minced fresh cilantro
- 2 Tablespoons lime juice
- 1/2 jalapeno pepper, seeded, minced
- 1 clove garlic, minced
Instructions
- 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
Lovely floral pictures! The meal plan sounds wonderful! I’m excited to see your CrockPot Wednesday post. Have a great (busy) week!
Thanks so much for stopping by my blog. I’ve subscribed to yours and look forward for more from Arkansas.
That is a beautiful dish. I will have to try it. Thanks, Doylene
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