Blogging Marathon# 38: Week 1/ Day 2
Theme: Soup or Salad with Sides
Dish: Salad with Black beans & Corn with Cheese Quesadilla
For Day 2 of BM# 38, I have a simple salad served with cheese quesadilla. This salad is inspired from a dish that is on Chili’s menu — Quesadilla explosion Salad. We were at Chili’s couple of weeks ago and saw it on the menu, though I didn’t order it. Not sure if I already told you, I don’t order salads when we go out. I feel like I have to eat actual food and not salads at restaurants. In my mind, I think I can make salads at home and don’t want to spend money on a salad at a sit down restaurant.
Well anyway, coming back to the Quesadilla explosion salad; I googled for the recipe and found that it is one of the unhealthiest salads served at a restaurant. It has a full day worth of salt and ¾of the day’s worth calories. It made me feel even better because you would think ordering salad is a good thing — but apparently it’s not such a good thing afterall.
So when I decided to make the salad at home, I wanted to make it healthier than the original version. One of the perks of cooking at home is that you can control the salt and the quality of ingredients. This salad is quite colorful with the addition of various veggies and beans. It is quite tasty too with all the delicious veggies dressed with the citrus vinaigrette.
Chilis serves the salad topped with grilled chicken. I had some Gardein vegan chick’n in the freezer that I used in the salad. You can skip it or replace it with other vegetarian protein. Citrus Blasamic Vinaigrette recipe is adapted from Bon Appetit.