Whew! I'm making this post by the skin of my teeth here on Sunday evening... We hope you have enjoyed our offerings for Pumpkin Seed Week. This last one is my Tex-Mex take on Cobb salad. Cobb salad typically has chicken, bleu cheese, bacon...
Well, here's mine. The photo shows a big jumble, but it's a big jumble of salad goodness! Enjoy.
TACO COBB SALAD
1/4 pound ground beef, cooked
1/2 tsp chili powder
1/2 tsp oregano
salt to taste
lettuce (I used spinach and a spring mix)
yellow bell pepper
quesadilla cheese (in the Latin food section)
Cook up the beef and add spices. Build salad: greens first, then the goodies, then meat. Grate cheese over salad, and sprinkle seeds. I used an avocado ranch dressing. You can also mix even amounts of salsa and sour cream (or yogurt) for something a little spicier.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg