 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. ---Jenny TACO COBB SALAD 1/4 pound ground beef, cooked 1/2 tsp chili powder 1/2 tsp oregano 1/2 tsp salt to taste lettuce (I used spinach and a spring mix) tomato avocado yellow bell pepper quesadilla cheese (in the Latin food section) pumpkin seeds 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. BON APETIT! Printer-Friendly Version: 
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To Ponder..."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  Archives
March 2012
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