So aside from the copious amounts of frozen treats that I've been ingesting, I decided to try out a new salad dressing. Helpfully, my new Cooking Light arrived this week and gave me some inspiration.
The salad itself was basic - we tinkered with the recipe and came up with something easy using lots of fresh ingredients from the market, a can of black beans, and the leftovers of a rotisserie chicken. We lined the bowls with smashed bits of tostadas and then layered on the dressing, which I decided hadn't been hot enough in the initial recipe. The dressing itself was a whisked-together affair of light sour cream, lime juice, chile powder (I used chipotle chile powder from Planter's), cumin, fresh chopped cilantro, salt, and pepper. Oh wait - I forgot the chipotles themselves. The recipe called for one, small diced, but I added two. Two big ones. We like heat, and sweat cools you down, right?? I had yet to add chipotle peppers to a recipe and regret my decision.
As we started to sweat through dinner, I had lots of time to rethink my tinkering. It was nearly inedible. Delicious, but painful...like when you order the Vindaloo from a curry shop and keep thinking: I'll eventually get used to it. It's just too tasty to stop eating.
It was nearly the death of me, this salad. But doesn't it look pretty??