Moosewood--Tostada Salad

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* Exported from MasterCook *

 

Tostada Salad

 

Recipe By :Moosewood Restaurant Daily Special

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Restaurant Daily Spe

 

Amount Measure Ingredient -- Preparation Method

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CHIPOTLE SOUR CREAM:

1 cup sour cream

1 tablespoon olive oil

2 teaspoons finely chopped canned chipotles in adobo

sauce

1/2 teaspoon salt

1 tablespoon water

pinch of sugar

CHIPOTLE LIME DRESSING:

1 cup chopped fresh cilantro -- loosely packed

1/2 cup fresh lime juice

1/2 cup olive oil

1 small clove garlic -- pressed

salt to taste

-----

1 1/2 cups cooked black beans -- (15 oz can) drained

OR pinto beans

1 head romaine, green leaf, or iceberg lettuce --

shredded or torn into bite-sized pieces

1 ripe tomato -- chopped

1 ripe avocado -- diced into 1/2 " cubes*

1/2 cup sliced California black olives

crumbled tortilla chips

OR fried tortilla strips

 

In a small bowl, stir together all of the Chipotle Sour Cream

ingredients and set aside in the refrigerator.

 

Whirl all of the Cilantro Lime Dressing ingredients in a blender until

smooth. In a bowl, combine the dressing with the beans and chill for at

least 1 hour. Drain the beans, reserving the dressing.

 

On a large platter, in separate bowls or on individual salad plates,

arrange the lettuce, beans, tomatoes, avocado cubes, and olives. Top

with tortilla pieces and serve either or both dressings on the side.

 

Variation: Try refried beans in place of the marinated beans.

 

S(ISBN):

" 0-609-80242-9 (paperback) "

Copyright:

" 1999 "

 

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Per serving: 277 Calories (kcal); 18g Total Fat; (55% calories from

fat); 8g Protein; 24g Carbohydrate; 26mg Cholesterol; 460mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

3 1/2 Fat; 0 Other Carbohydrates

 

NOTES : *To dice, slice around the center lengthwise, twist the halves

apart, and remove the pit. Score the flesh into cubes right in the

skins and scoop them out with a spoon.

 

This sald can be quite simple or piled high with colorful ingredients.

Present it one of two ways: Make one large decorative platter, create

individual composed salads, or serve it buffet style with each

ingredient in its own bowl (and let the others do the assembling).

 

We prefer to marinate the beans in the Cilantro Lime Dressing and then

top with the salad with Chipotle Sour Cream. For a lighter salad, omit

the Chipotle Sour Cream and top with the Cilantro Lime Dressing.

 

Extras to pile on could include thinly sliced scallions or red onions,

corn kernels, grated cheese, peeled and diced jicama, chopped

hard-boiled eggs, and seeded, diced cucumbers.

 

Nutr. Assoc. : 0 0 0 1094 0 0 0 0 0 0 0 0 0 0 0 0 3921 0 0 900160 905317

0