Friday, April 17, 2015

Southwestern Rabbit Salad

1# boneless rabbit strips
3 T Italian Dressing
Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado

{Dressing}
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

 Place rabbit in quart baggie with italian dressing, marinate at least 2 hours or overnight in frig.  Then pour into sauce pan and saute' until meat is no longer pink.  Set aside to cool

Making the dressing:
Puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Making the salad:
Finely chop romaine, bell pepper, tomatoes, avacado and green onions.Place all ingredients, including cooled rabbit, in a large bowl and stir to combine. Toss with dressing.

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