A Birthday Feast

 

PART TWO-Rhubarb Search 

On a trek up from the cities to the north, I finally found rhubarb (some 50 miles away) just in time for my husband's birthday pie. 

Follow the link to the recipe I used. https://sockfairies.blogspot.com/2020/05/strawberry-rhubarb-pie.html

The pie paired well with a BBQ dinner served with a side of Chopped Mexican Salad for company.  

Cook's Notes: I added the dressing and tortilla strips right before serving. The salad pictured served six.  

Salad Ingredients:

• Mixed leafy greens
• Chopped cherry tomatoes
• Diced red onion
• Diced red and yellow mini peppers
• Chopped avocado
• Chopped cucumbers
• Drained and rinsed black beans
• Can of Mexicorn 
• Grated Cheddar cheese
• Southwest tortilla strips

Dressing Ingredients:

• 1 cup low-fat plain yogurt 
• 4 tablespoons mayo or Miracle Whip
• 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin or Elote seasoning
• 1/4 teaspoon smoked paprika
• Dash of garlic
• 1 teaspoon honey
• 2 tablespoons of water  

Salad Directions:

• Prepare the ingredients as listed and place them in a bowl. 
• Cover bowl with a sheet of wax paper and refrigerate until serving. 

Dressing Ingredients:

• In a small bowl, whisk together all the ingredients. Taste test to balance ingredients. Add only as much water as needed for the correct consistency. Place in a covered jar and refrigerate until needed. The dressing will last 4 days refrigerated.