Tostada Salad + Carrot Ginger Dressing


Have you ever been to The Organic Grill in the east village?  It's my favorite place for a healthy bite.  I mostly order this tostada salad.  It's the perfect meatless lunch.   It's served as a composed salad but I prefer to toss everything up in a bowl with a ton of the dressing.  

Serves 4 and makes 1 pint of dressing. 

Tostada Salad + Carrot Ginger Dressing 

1 cup uncooked brown rice

3 tomatoes, seeded, chopped

1 red onion, chopped

1 jalapeno, seeded, diced

fresh cilantro leaves, chopped

Juice of 1 lime

s + p

4 sprouted whole wheat tortillas

1 lb mesclun greens, washed, dried

1 tin black beans, drained, rinsed

2 carrots, peeled and grated

4 oz cheddar cheese, grated

for the dressing

3 carrots, peeled, chopped

1/4 cup fresh ginger, diced

1 shallot, chopped

1/4 cup rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1/4 cup neutral oil (grape seed, sunflower..)

 1/4 cup orange juice (or water)

In a small pot, bring brown rice and 2 cups water to a boil.  Cover, lower heat and simmer until water has evaporated, about 30 minutes.  Remove from heat, fluff with fork, re-cover and set aside.   

Toss together tomatoes, onion, jalapeno, cilantro and lime juice.  Season with salt and pepper.  Set aside.  Salsa should marinate 10 minutes.

Get the dressing going.  Place all dressing ingredients in a blender and process until smooth.   

Place each tortilla on a plate or in a bowl and top with brown rice, greens, beans, grated carrots, salsa and grated cheese.  Serve with dressing.