Tex-Mex Salad with Chipotle Crema Dressing

After spending a week in the land of no cell phones or computers, the North Woods of Maine, I think a post is very overdue.

Mark and I headed up to his cabin in Maine for 7 days of hiking, running, kayaking, and just plain relaxing. The cabin, aka Red Camp, an hour from the nearest town, is right on a lake. In its rustic charm, it lacks electricity and running water. Everything, the fridge, lights, stove, runs on propane. We hiked the tops of 3 different mountains, went on 3 long runs, one kayak trip through some big waves and had 5 moose sightings.

Almost every night, we grilled outside over an open flame and passed the dark hours playing board games. Over the fire, I made traditional grill food 3 nights, chili and corn bread, avocado lime rice, and tacos.

Then we headed to Mark’s house for one night before we moved into our new apartment in Burlington, VT. That’s right; we are now Vermonters, living in a restored Victorian from the 1800’s… classy, right. So we’ve been spending the last few days getting settled in.

I made this simple salad and dressing the night before the big move. (More to come on our new apartment soon). The dressing is a Mexican “crema”. Traditionally, crema is a product similar to sour cream, with less tang and more milk fat. However, I swapped in fat free Greek yogurt for the same effect and flavor but with less fat. Adjust the chipotle peppers to your desired spice level

Tex-Mex Salad with Chipotle Crema Dressing

Dressing

3 0z plain, fat free Greek yogurt

1-2 chipotle peppers in adobo, minced very fine, it will become almost like a wet paste.

1-3 teaspoons of adobo sauce

1-3 teaspoons of water, to thin the dressing out to desired consistence, it will vary depending on the water content in your yogurt.

black pepper to taste

Mix all ingredients together in a small bowl

Salad, makes 2

4 cups of spinach

1 ear of corn, cut off the cob, we grilled ours because Mark was making sausage on the grill, or you can boil it or use frozen corn, but I like the flavor and char the corn gets from the grill

1/3 cup of black beans, drained and rinsed

1 tomato chopped

1/2 an avocado, diced

Divided all ingredients evenly between 2 plates. Top with desired amount of crema dressing.

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1 Comment

Filed under Dinner, Salads

One response to “Tex-Mex Salad with Chipotle Crema Dressing

  1. Pingback: Pinto Bean, Peppers and Corn Burgers | Kiwi to My Heart

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