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Mexi-Salad with Horchata-Tomato Dressing
A few handfuls of green leaf salad, torn to desire-sized pieces
1 medium carrot, julienned
1/2 cucumber, diced
1/2 avocado, diced
a handful of corn
1 cup black beans, drained and rinsed
small handful of fresh cilantro, chopped
1/2 inch slice of large jicama, julienned
Horchata-Tomato Salad Dressing Ingredients
1 28-oz can of Roma tomatoes
1/4 tsp red pepper flakes
1/2 cup sun-dried tomatoes, rinsed well
2 cups of Horchata Veggie Pulse Dip (see recipe here)
Lay out the lettuce in a salad bowl and then layer the salad with julienned carrots, julienned jicama, diced cucumbers, beans, corn, and avocado. Blend tomatoes, red pepper flakes, and sun-dried tomatoes into a smooth spicy tomato sauce. Then stir the 2 cups of Horchata Veggie Pulse Dip into the spicy tomato sauce by hand. Top salad with dressing and garnish with cilantro. Enjoy another bold and healthy dressing!
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