Good grief. This salad is not only immense, it is incredibly delicious. I’ve made this every two weeks since becoming a vegan, it’s my most beloved creation in all of Appetite for Reduction. You’ve seen bits of this before in my Six-Layer Dip, but here it is in all it’s salady glory.
I did switch things up a little bit, for the first time, tonight. I added a little can of roasted green chilies to the salsa dressing portion. My husband loooooves green chilies, and they are rather rarely used in most of the vegan cooking I’ve been doing. So sad. It really made something that is basically perfect even perfecter. And the fact that I got to use cilantro I grew made it all the better. The cilantro in my garden is so much more tender than the kind I buy in the store, and it has a much stronger flavor. Go me!
I’ve also figured out that magical dieting mystery where if you put something on a big plate, it feels like you are eating more. I have these giant plates that are basically the size of hub caps, or small wagon wheels. But if I make the salad very spread out and flat, by the time I’m done eating I feel super full. Either that, or my stomach no longer requires the massive portions I once used to feed myself. And yet, I still could eat a dozen cookies, one sitting, no contest. Go ahead, challenge me. I dare you!