This week the Ellie group made a chili spiced salad with a deliciously fresh and tangy chunky tomato dressing. The pick was made by Peggy of Pantry Revisited.  Peggy has a great blog.  What I enjoy so much about Peggy is that we tend to think alike in our blogging enjoyments as well as annoyances.  It’s great to have good internet friends. Thumbs up Peggy! Thumbs up

Back to the recipe….what a flavorful meal and so easy to put together.  We had this dinner on Sunday when all I had on my mind was pizza and no fooling around in the kitchen.  But I gave in knowing that making one of Ellie Kreiger’s meal wouldn’t leave me hovering over the stove for very long. 

This is the recipe as I made it:

The  meatless version:

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This is the “real beef” version:

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Ingredient List (so it’s a little long but seriously, it doesn’t take any time at all and you can make it in part, a day or so in advance).

  • 1. 5 lb lean ground beef (or vegetarian substitute *see below)
  • 2 tsp minced garlic
  • 1 can (15 oz) black beans
  • 3/4 TBS chili powder
  • 1/4 tsp cayenne pepper
  • 1/3 cup water
  • dressing….
  • 4 medium plum tomatoes, chopped small
  • 2 TBS extra virgin olive oil
  • juice of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp dried cilantro
  • salad
  • mixed bag of fancy greens
  • 1/2 cup reduced fat grated cheddar cheese
  • 2 ounces multi-grain tortilla chips w/ sea salt – crushed

Cook meat in a large skillet over medium high heat, breaking it up as you go.  When the meat is not longer pink, add the garlic and beans and cook 2 min. more.  Add chili powder, cayenne, water and stir. Remove from heat and allow to cool. *Can make ahead of time.

To make the dressing… Add the tomatoes to a bowl and mix with the oil, lime juice, pepper and salt.  *Of course you want all the juice from the tomatoes…it’s a dressing after all. Chill until ready to use.

Assembly:  Add about 1  to 1 1/2 cups of greens to a plate.  Top each with 1 cup of beef or vegetarian option, then sprinkle with 2 TBS of cheese.  Add 3/4 cup of the tomato dressing to each plate and top with the crushed tortillas, about 8 chips per serving, crushed.

Vegetarian Option:  

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Both Ted and I enjoyed this recipe.  It had a lot of flavor and endless variation possibilities. 

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I would have used ground turkey for Ted, but every time I’ve been making ground meat recipes for him lately, it’s been with turkey.  The change was good.

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Great pick Peggy!  Hope everyone else enjoyed it.

Joanne

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