… just trust me on that front. I dagnabbed know what I’m talking about. They’re both red… they’re both spices… they both have heat to them… but they are NOT the same thing. I made this fantastic-looking salad with homemade dressing for one of my mini meals this week… all good things in this here salad… except when it came time to make the dressing I couldn’t for the life of me find the chili powder, so I grabbed the next spice that was red, which just so happened to be cayenne pepper and because I’m suddenly macho woman, I’m like all… I’m totally going to up the heat in this sucker! The recipe called for 1/2 teaspoon of chili powder, but I misread that as 1 teaspoon, and then because I’m all Hulk up in this here palace, I added 2 teaspoons. Teaspoons are small… what harm could that do?
Probably going to need surgery to remove my tongue from my mouth hole. Just whack it off with a rusty steak knife and leave me in peace, officer. I may possibly have 5th degree burns on it… but you want to know how hulkish I really am? I ate every last bite of that salad… yelping all along the way… on account of the heat, you see. Next time I’m going to HALF the CHILI powder… because y’all… the starving guinea pigs in Lithuania deserve better. When you take out the heat factor, I really liked the salad with the dressing… both totes low calorie, full of flavor, and plain delish! For anyone interested, here’s the recipe, followed by nutrition information.
Santa Fe Salad with Chile-Lime Dressing
6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium uncooked scallion(s), minced
1 1/2 Tbsp fresh lime juice
2 tsp sugar (or Splenda)
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained (I used no-sodium beans)
1 1/2 cup(s) cooked corn kernels, fresh or frozen
2 cup(s) grape tomatoes
1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
8 cup(s) romaine lettuce, cut into thick shreds (about 2 hearts)
- To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
- In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate.
- To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
- Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.
Calories per serving, including dressing: 120
This picture happens to be AFTER I hogged down on half of the salad… it’s a pretty good-sized bowl of salad for your calorie spendage… and the dressing (using the right ingredients) is fresh-tasting and delicious! It’s a keeper!
Question of the Day: Are you a fan of hot and spicy foods? Why or why not?