Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Say that ten times fast. Or, make this salad and then eat lots of it.
This is one of those salads that will, I believe, turn the head of even the salad-averse. It’s sweet, crunchy and fresh. It’s actually the perfect work lunch (I should know. I’ve eaten it twice for lunch already this week), because it’s easy enough that you can throw it together in a couple of minutes. But at the same time – and unlike frozen mystery meat/packaged stuff/takeout remains, it’s unusual and fun, so you will actually look forward to your work lunch – something I find to make a huge difference in my day.
And if you don’t want to take it to work, it can also be a great spring dinner party first course or just a simple dinner. Any meal will, do, just try it!
Here’s what you need:
– 2 cups mild salad greens, washed and torn up (I used red lettuce)
– 4-6 strawberries, halved or quartered, depending on size
– 1 Tbsp. pepitas
– 2 Tbsp. raw almonds
– A few shaves of Parmesan – I think I used about .25 oz.
– Black pepper, freshly ground
– A couple of dashes each balsamic vinegar and EVOO
In a large bowl, toss the greens, strawberries, pepitas, almonds and Parmesan. Drizzle with the balsamic and oil – just enough to VERY lightly dress the salad. Toss, plate and season with freshly ground black pepper.
The end. That was easy! Now go eat some lunch.