CEiMB: Chunky Tomato Dressing
Those of you out there who are only cooking for one or two, like I am, can probably relate to a small problem I have. Leftovers. Lots and lots of leftovers. As in, something better be good because we’re going to be eating it for a few days regardless. Most recipes make 6-8 servings or more, and with only two people to feed, that means we’ll be seeing it again. For the most part, this really isn’t a problem. I mean, we generally like everything I make so we don’t mind eating it a second (or third) time. It makes convenient lunches! But, let’s be honest, sometimes leftovers are just…. unappealing. Sometimes you just do not want to eat the same thing again the next day, ya know? So I often find myself trying to come up with new ways to use the food in my fridge in a way that makes it seem like something new. This isn’t a new concept, in fact there are blogs and television shows devoted to this very concept, but I still feel like a rockstar in the kitchen every time I manage to turn yesterday’s leftovers into today’s new recipe. Yeah, I’m a dork, and I’m OK with it.
One of my goals over the winter break, particularly the week we were snowed in, was to get caught up on as many CEiMB recipes as possible, and when I realized that I could substitute the Chicken Chili I posted about yesterday in for the taco meat in the Beef Taco Salad with Chunky Tomato Dressing, I was stoked. Two recipes for the work of only one plus a great way to use up leftovers. Win! Instead of following Ellie’s recipe for the meat, I just strained the broth off the chili and added about one cup (half a serving) of the chili to the salad. This meant that I all had to prep was the vegetables I wanted in my salad and the tomato dressing. Quick and easy!
While I used to eat my salads with just lettuce, like Ellie’s version of this taco salad, I have recently been trying to add more veggies. For this salad I added chopped cucumber, carrots, bell pepper, celery, and sprouts. The chili added beans and corn along with the ground chicken. Then I diced up some cherry tomatoes and combined them with the remaining dressing ingredients in a mason jar. I shook the jar a few times to help break down the tomatoes, and poured the dressing over the salad. I decided at this point to add cumin and cayenne pepper to give the dressing a bit more flavor. This combination was perfect and one I’ll definitely make again.
Thanks to Peggy at Pantry Revisited for such a great CEiMB pick!
Chunky Tomato Dressing
1/2 pint cherry tomatoes, quartered
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper, or to taste
Combine tomatoes (with their juices) all ingredients in a small bowl or sealable jar. Mix well. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
Based on Ellie Krieger’s Beef Taco Salad with Chunky Tomato Dressing from “So Easy: Luscious, Healthy Recipes for Every Meal of the Week”, p. 77
I did not calculate the nutritional information for the dressing on its own, but a rough estimate would be about 75 calories and 7g fat per serving depending on how much and what kind of oil you use.