The thought of cooking dinner when the weather is unseasonably warm just does not excite me. The past two days the temperatures have soared to the high 80's and even 90...almost unheard of for April in the Northwest. Don't get me wrong, I am not complaining...I love it!
I just don't want to turn on my oven or get near the stove.
So, time to turn to a hearty salad for dinner! A couple weeks ago, my son was baking one of his favorite frozen pizzas...California Pizza Kitchen Thin Crust BBQ Chicken. As I glanced at the box laying on the counter, I saw a recipe for a salad on the back that sounded appealing. I cut it out and saved it for a sunny day!
Yesterday, after an afternoon kayaking with friends, I decided it was time to give the BBQ Chopped Salad a try. One thing I loved about the recipe is that you don't even need chicken or meat...just some veggies, beans, and corn. The flavors combined to make a delicious, simple salad...one that I will make again!
BBQ Chopped Salad
6 cups chopped romaine lettuce
1/3 cup corn
1/3 cup black beans
3/4 cup diced tomatoes
2 Tbsp chopped cilantro
3/4 cup Monterey Jack Cheese
Ranch dressing, with a drizzle of BBQ sauce
Makes 3 to 4 servings.
Hope you decide to give it a try! Perfect for a sunny summer day...or a very warm spring day like today! Warmly, Gracia