I am recreating one of my favorite salads from Nordstrom's E-Bar. This easy recipe is perfect for a picnic or anytime. There are crunchy pepitas, roasted red peppers, and grilled corn, just to mention a few ingredients.
Working in the mall right next to Nordstrom was dangerous but not for the reason you may think. Shockingly, I am not a fan of the store. I am a fan of their little grab-and-go cafe called E-Bar. The cafe was convenient since I only had 30 minutes for a break and the food court was a ways away.
If you're not familiar with Nordstrom's E-Bar, they have snacks, coffee, specialty drinks, yogurt parfaits, sandwiches, and salads, all to go. I fell in love with two of their salads. They are the lemon bowtie grilled chicken salad, and the southwest tortellini salad with cilantro lime vinaigrette. Since I am no longer working at the mall, I decided I needed to learn to make it at home.
I guess I'm on a roasted corn kick! Three of the recipes I recently shared had corn in the ingredients. I do like the flavor and the color it gives to a dish. All the ingredients are simple to find, flavorful, and healthy.
I made a few changes to the original to make it a little easier to make at home. The original salad has tri-colored cheese tortellini. I can not find here in Arizona, but you can use plain or spinach, or a mixture of both as I did. Also, the original version has grape tomatoes, queso fresco cheese, and roasted poblano peppers in it. You can add if you like.
This recipe can easily be doubled. Also, the recipe for the vinaigrette makes over a cup, and I only used about 1/2 cup. So, you won't need to double that. This salad holds up well in the fridge, and you can make it ahead of time. The cilantro lime vinaigrette is spot on and this salad tastes just like the Nordstrom version. I hope you try this yummy salad.
Until next time, friends! XO!
Southwest Tortellini & Kale Salad with
Cilantro Lime Vinaigrette
Serves 4
Ingredients
1 9 ounce package cheese tortellini, cook about a minute less than directed on package, rinse in cold water, drain, cool in refrigerator until ready to use.
4 leaves, lacinato kale, stems removed, leaves chopped
1 roasted red pepper, from a jar, diced (or make your own)
1 ear of corn, grilled, corn cut off the cob
About 1/4 cup unsalted, roasted, pepitas (shelled pumpkin seeds)
Cilantro Lime Vinaigrette (Makes about 1 1/4 cup)
1/3 cup rice vinegar
1/4 cup fresh lime juice
2 tablespoons honey
1 garlic clove, minced
1 1/2 teaspoons minced chipotle in adobo sauce (about 1 pepper)
1/2 teaspoon Kosher salt
3/4 cup canola oil
1 cup, packed cilantro, stems included
Method
For the vinaigrette, combine the first 6 ingredients in a food processor, fitted with a metal blade. While the food processor is running, slowly add the canola oil, then add the cilantro. The consistency of the dressing will be thin, not thick.
Mix ingredients for the salad together in a large bowl. Toss salad with the vinaigrette. I used 1/2 cup.