Thursday, January 15, 2009

Taco Salad

In college every week, a lot of the Jewish students met up for a Shabbos lunch. Someone made this taco salad once, and for months after it showed up at every meal. There are so many variations though that no one ever got bored.

Taco Salad

broken tortilla chips

toppings (choose several)
red, green, or yellow bell peppers, chopped
tomato, chopped (or canned in the winter)
corn (frozen is fine, it will thaw as you chop your vegetables)
peas (frozen is fine)
black beans
kidney beans
pinto beans
red onion, chopped
green onions, chopped
cilantro, chopped
pumpkin seeds
sunflower seeds
avocado, chopped
veggie pepperoni
veggie taco meat (the recipe from Yellow Rose Recipes is great)
other vegetables, to taste

vegenaise, or your favorite egg-free mayo

Tear your lettuce into salad-sized pieces. Don't worry about filling your salad bowl too full, the toppings will press the lettuce down some. Prepare all your toppings in bite-sized pieces. Be sure to choose a variety of colors. Spread your toppings on top of the lettuce, one topping at a time so you get a layered effect.

Prepare the dressing, mixing 4 parts salsa to one part vegenaise. (For a whole foods approach, just use plain salsa.) Just before serving, add the broken tortilla chip pieces to the salad. Don't add them too early or they'll get soggy. Serve the salad with the dressing on the side.

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