Black Bean Taco Salad w/ Lime Vinaigrette

This recipes is from my sister Katie. She says, "This salad is crazy good but time consuming to make the dressing. You can double the recipe and then freeze it in 1 cup portions for later."

Black Bean Taco Salad: Chop as much of these things as you like then toss with the dressing.

Head Romaine lettuce

Chopped cooked chicken

Cherry tomatoes, sliced in half

Chopped red onion

Frozen white corn, thawed

Can black beans, rinsed and drained

Shredded cheese

Avocado, chopped

Tortilla chips

Lime Vinaigrette: Combine these ingredients and process in a blender or food processor until smooth.

1⁄2 cup seeded tomato (I usually use 1 can diced tomatoes with its juice)

1⁄2 cup fresh cilantro

1⁄4 cup olive oil

2 tablespoons cider vinegar

2 tablespoons fresh lime juice (about 1/2 large lime)

2 teaspoons grated lime zest

1⁄2 teaspoon salt

1⁄2 teaspoon ground cumin

1⁄2 teaspoon chili powder

1⁄2 teaspoon black pepper

2 garlic cloves, peeled or minced

Granola Bars and Chicken Nuggets

These are my kid friendly recipes:

I brought these granola bars that Kristin originally posted to this blog. They have become a favorite at our house. We like using pretzels and chocolate chips.

My oldest likes this next recipe. He won't eat chicken nuggets from fast food, restaurant, or the freezer section (and I don't blame him.)

Chicken Nuggets
1 C. cornflakes, crushed
1/2 C. Parmesan cheese, grated
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/4 C. ranch dressing, prepared
1 lb boneless, skinless chicken breast cut in 1 inch cubes
additional ranch dressing

Instructions:
-Preheat oven to 400 degrees.
-In a shallow bowl combine first 5 ingredients.
-Place 1/4 C. ranch dressing in another bowl.
-Toss chicken in dressing, and then roll in cornflake mixture.
-Place in a greased 11x7x2 inch baking pan.
-Bake, uncovered, for 12-15 minutes or until juices run clear.
-Can serve with additional dressing for dipping.