Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
When Dave and I landed in Chicago two Thursdays ago, we had no sooner gotten to the house than Dave’s parents arrived home with bags and bags of fresh and beautiful produce to make dinner with tonight. We had cedar-grilled salmon, roasted vegetable gazpacho (a recipe for another post) and this refreshing watermelon salad.
We blended quite a few recipes together to get the mix we ended up with. For enough to feed at least 8 people, you will need:
As with most salads, getting the right combination of flavors is the tough part, and then you just need to start chopping!
Make sure you cut the melon really close to the rind — that’s the best part.
Make sure you use a really big bowl to mix this salad – I thought I had a big enough bowl, and ended up having to mix verrrry carefully with clean hands.
Cut up all of your produce in different shapes and crumble the feta over top. Chop the mint and add it last.
With the dressing, you can adjust for how much you want, but go for a 1:2 ratio of balsamic vinegar to olive oil. It really does not take a lot to give everything a light coating.
It turned out to be gorgeous! And delicious. What is your favorite summer salad recipe?