Spicy Summer Salad with Papaya Vinaigrette

A couple of years ago, Bill moved to California to work for a bicycle company in Irvine. During that time, we were introduced to one of our all time favorite restaurants, Native Foods. Bill bought me the cookbook and we have altered a couple of the recipes to come up with one of our favorite meals.

Salad

-       Romaine, chopped

-      Taco Meat*

-      Kernels from 3 cobs of cooked corn

-      2 medium tomatoes, diced

-      1 Cucumber, peeled and diced

-      ½ Red Onion, diced

Toss all ingredients in bowl and garnish...

-      Avocado slices, garnish

-      Fresh cilantro leaves, garnish

-      Cayenne pepper, garnish

*Taco Meat

-       1 package lightlife veggie grounds (http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Smart-Grounds-Original)

-       ½ cup water

-       ¼ cup soy sauce

-       2 TBS olive oil

-       1 tsp Cumin Powder

-       1 tsp Ground Coriander

-       ¼ tsp Garlic Powder

-       ¼ tsp Onion Powder

-       ¼ tsp Crushed Red Pepper

-       1 jalapeno, minced

1. Combine all ingredients in saucepan and bring to boil. Remove from flame and let sit 10 minutes or until liquid is absorbed.

Papaya Lime Vinaigrette

-       1 Cup chopped papaya

-       ½ cup safflower oil

-       ¼ cup maple syrup

-       ¼ cup lime juice

-       1 TBS rice vinegar

-       1 ½ tsp sea salt

-       1 ½ tsp grated fresh ginger

1. Blend all ingredients and drizzle over salad.