Tuesday, January 5, 2010

Taco Salad Bento


I usually have a bigger salad than this when I have a taco salad. So the good thing is I ate less for lunch.  But I won't repeat this unless I readjust somehow.  I didn't get either beans or ground beef into the salad; didn't want to open beans for just the few I would have used.  Lots of veggies in the salad, and 4 condiments: sour cream, guacamole (with a little salsa and the sour cream on my spoon, lime juice) mayo mixed with hot salsa, and a sweet relish I make that is of course basically a salsa.  I like the sweetness in my taco salad and sometimes use catalina dressing. Bringing the corn chips separately meant they stayed crisp.

The little bit of yellow on the condiments is from a lone little yellow tomato from the garden that has been shriveling up on the counter for 3-4 months.  Still edible.  Don't understand why yellow tomatoes aren't marketed as "keepers," because they last longer on the vine than reds and obviously last longer on the counter.  My own sort of fresh tomato in January! 

This bento: Santitas corn chips, monterey jack cheese. Boston lettuce, grape tomatoes, onion, cuke, red pepper, green pepper.  Sour cream, guacamole, mayo and salsa, Copley Plaza relish, yellow tomato.

Local foods: Cabot's monterey jack cheese and sour cream. yellow tomato, Copley Plaza relish from my garden veggies: red and green tomatoes, red and green peppers, onion.