Cinco de Mayo salad. May 5, 2014Posted by ourfriendben in homesteading, recipes.
Tags: Cinco de Mayo, Cinco de Mayo salad, taco salad, tacoless taco salad
Silence Dogood here. It’s finally Cinco de Mayo, and it’s true confessions time here at the Poor Richard’s kitchen. My absolute favorite food for Cinco de Mayo is a special, super-indulgent salad. I guess you could call it a taco salad without the taco, but it’s so freaking delicious I could eat it every single day. Okay, maybe sometimes I’d have it with a baked potato, or red beans and rice, or a side of refried beans and tortilla chips. But really, it’s so filling and yummy, I think of it as a meal in itself.
Making it couldn’t be easier. Start with a base of shredded lettuce (preferably Romaine, but iceberg if that’s what’s available) and mix in plenty of arugula and fresh cilantro. Top this with loads of sliced green onions (scallions), chopped red, yellow, and/or orange bell peppers, diced paste tomatoes, halved yellow cherry tomatoes, black olives, and shredded cheese (white sharp Cheddar, mozzarella, or a mix of the two).
Stir well to mix, then top with sour cream and the salsa of your choice (red, green, hot, medium, you decide), adding some hot sauce (such as Tabasco chipotle or Pickapeppa) if desired. Of course, for you avacodo fans, if homemade guac isn’t enough, you can always add diced avocado (tossed first with lemon juice) to the mix before (or instead of) adding the sour cream.
Pick up your fork and dig in! The shredded cheese and sour cream (and avocado, if including) add the body that makes the salad so deliciously filling, and the other add-ins give it the most luscious flavor. Yum!!! Hello, Cinco de Mayo, we’re so happy you’re here.
‘Til next time,