vegan tex-mex salad with cilantro dressing


When you need a portable salad but don’t want to feast on soggy leaves, layer them in a jar with the dressing on the bottom, then the hardy items like your proteins such as beans or tofu, then the sturdier vegetables such as bell peppers and onions, and finish off with your delicate greens. Shown here is my Tex-Mex Salad with Spicy Cilantro dressing, black beans, red bell pepper, red onion, spinach and red leaf lettuce, and topped off with a whole wheat tortilla that I baked for about 5-10 minutes on 350 with a little oil to make chips. All I need to do is give it a good shake and eat!

You can find the recipe for the dressing here.