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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

VEGETARIAN TACO SALAD Recipe

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This recipe for VEGETARIAN TACO SALAD is from The Dickisson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
VINAIGRETTE:
1 CUP FRESH PICO DE GALLO OR SALSA
3 TBSP EXTRA-VIRGIN OLIVE OIL
2-3 TSP RAW HONEY OR PURE MAPLE SYRUP
¾ TSP SEA SALT
¼ TSP CHILI POWDER
PINCH BLACK PEPPER

SALAD:
8 CUPS CHOPPED ROMAINE LETTUCE
1 15-OZ UNSALTED PINTO BEANS, DRAINED & RINSED
1 CUP THINLY SLICED RADISHES OF YOUR CHOICE (4-6 MEDIUM)
1 CUP SHREDDED MONTEREY JACK OR MEXICAN CHEESE BLEND, OPTIONAL
⅓ CUP FRESH CILANTRO, ROUGHLY CHOPPED
1 AVOCADO, SLICED OR CUBED
1 OZ WHOLE GRAIN CORN TORTILLA CHIPS, CRUMBLED, OPTIONAL
Directions:
Directions:
1. MAKE VINAIGRETTE: IN A SMALL BOWL, WHISK TOGETHER ALL DRESSING INGREDIENTS UNTIL COMBINED. SET ASIDE
2. MAKE SALAD: TO A LARGE BOWL, ADD LETTUCE, BEANS, RADISHES, CHEESE (IF USING), CILANTRO & AVOCADO. DRIZZLE WITH DRESSING AND TOSS TO COAT. SPRINKLE TORTILLA STIPS (IF USING) OVER TOP.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 MINUTES

 

 

 

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