Earl’s Copy Cat - Sante Fe Salad

Recipes
Written By Good Life Juice

SANTE FE SALAD RECIPE

An Earl’s Restaurant Dupe

Rumour has it Earl’s is returning to Nanaimo . . .I for one would love another tasty restaurant option in town!

Totally random, but when the old one closed (which was near my house), my hubby happened to be driving by and see their big red vintage sign sticking out of the dumpster - he turned that juice van around and went and grabbed it! It was pretty random, but he loved it and convinced me to put it in the garden. I like it . . .till I didn’t! He then posted it on FB Market place and ended selling it back to Earl’s HQ for $1000! That’s my hubby! When we lived in NYC and were moving to Brooklyn, and he had to clear out the basement, it was filled with street treasures he had found. . .There were two giant roman pillars, a 40 gallon steam kettle, and a triple wide commercial cooler, and a . . . - honestly some of the stuff you would find on the streets of NYC was pretty amazing. And speaking of amazing . . .

The Sante Fe Salad from Earl’s is just that - amazing!

Light and healthy, but filling and satisfying at the same time. The dressing is to die for and the tortilla chips keep it fun! The combination of feta and dates in a salad has become a recent obsession that you just have to try!

Our version includes blackened tofu (that came out soooo goooood!) but you could easily sub in chicken. ⁠

INGREDIENTS

Serves 4

CAJUN TOFU

  • 1 Package Firm Tofu (or sub 2 chicken breasts)

  • 2 Tbsp Cajun spice mix (i just use store-bought but you could make your own as well)

  • Avocado oil

  • Salt

SALAD DRESSING - will make extra

  • 1/4 cup fresh lime

  • 2 Tbsp peanut butter

  • 1.5 tbsp tamari or soy sauce

  • 2 tbsp maple syrup

  • 1/2 tsp salt

  • dash of cumin

  • 4 cloves fresh garlic

  • 1/4 cup roasted peanuts

  • 3/4 cup extra virgin olive oil

  • 1/4 cup water


  • SALAD

  • 6 cups chopped romaine

  • 1 cup black beans, drained and rinsed

  • 1 cup corn

  • 1 big red pepper, diced

  • 1/3 cup medjool dates, chopped

  • 1/2 cup crumbled feta

  • 1/4 of a small red onion, diced

  • 2 avocados, sliced or diced

  • Tortilla chips for serving, optional

DIRECTIONS

CAJUN TOFU Cut the Tofu lengthwise in half and press between paper towel for 2 hours to remove water. Taking the water out, makes room for the flavour to be absorbed. Sprinkle all sides with cajun spice and salt. . Heat up some oil in a pan and fry on each side for 5 minutes or until a nice dark colour and the tofu begins to crisp. Slice.

DRESSING Combine all ingredients in mason jar or blender and mix until well combined.

SALAD Wash, dry and chop the lettuce and add to a large bowl. Add the corn, beans, red pepper, onion and dates along with 5-6 tablespoons of the dressing and toss to coast. Taste to see if you want more dressing, then add to a serving plate and top with feta, tofu and avocado. Serve with tortilla chips.

ENJOY!!!

XO, Andrea

Good Life Juice
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