Saturday, February 27, 2010

Tex Mex Salad (...and another Banana Bread Recipe)

Good news: Murray doesn't have a parasite!

He does have ear mites though...and they suspect the diarrhea/blood in his stool was a result of changing his diet too quickly. Poor little guy. He's on a gastro diet and things have improved.
Last week I decided to mix things up a bit for dinner and make a delicious and easy salad. It's one of those salads that you can customize to your own tastes and add all sorts of ingredients that you have just lying around.
Tex Mex Salad

For my salad I used the following:
  • Iceberg lettuce
  • Cherry tomatoes, cut in half
  • Roast beef, sauteed with onions in about 1/4 cup balsamic vinegar
  • Jalapeno Doritos crumbled on top
  • Buttercorn Ranch dressing

We didn't have cheese otherwise I would have shredded some cheddar or marble on top.

I liked the taste and texture that the Doritos gave the salad. The flavour of the Jalapeno really made it feel tex-mex-y and the crunch went nicely with the crunch of the lettuce and the tenderness of the beef.

Because I've already given you one or two banana bread recipes I promise this one will be the easiest you've ever made:
3-Step Banana Bread

Preheat oven to 350 and lightly grease a loaf pan.
1. Beat together 1 1/2 cups sugar with 1/2 cup butter. Add in 2 large eggs, 1 tbsp of vanilla, and 3 softened, ripe bananas. Add in 1/4 cup of milk and 1/4 cup of sour cream.

2. Stir in 2 cups of flour, 1 cup of quick oats, and 1 tsp baking soda. Stir until combined then add in chocolate chips (the amount is totally up to you). Pour mix into loaf pan. Cut half a banana into thin pieces and arrange on top of the loaf.

3. Bake for about 1 hour or until golden brown. Let cool, then enjoy!

No comments:

Post a Comment