Serve vegetable taco salad in a crispy corn or flour shell.
A taco salad makes a healthy and filling lunch or dinner. Make a meatless salad featuring a variety of fresh vegetables, such as tomatoes and lettuce. You can substitute beans for the meat as a protein source. If you're counting calories, choose low-fat cheese or you can go all out with regular shredded cheddar or other type of cheese and sour cream. Tailor the salad to your tastes by using your favorite salad dressing or sauce as a topping.
Instructions
1. Shred six cups of iceberg or romaine lettuce using a sharp knife. Place the shredded lettuce into a large mixing bowl.
2. Chop 3 tomatoes, 2 green onions, 1 jalapeno pepper and a 1/2 cup of fresh cilantro and add the ingredients to the bowl of lettuce.
3. Drain 1 15-oz. can of black beans and rinse them with cool water. Add the beans, along with 2 cups of shredded cheddar or Monterey jack cheese, to the mixing bowl. Combine all of the ingredients with salad tongs.
4. Create a taco salad dressing by combining 1 cup of sour cream, 4 tbsp. of ranch dressing and 2 tsp. of dry taco seasoning in a small bowl. Pour the dressing over the salad and toss with the tongs. Use bottled taco sauce as an alternative option as a dressing for the salad.
5. Pre-made corn or flour tortilla taco bowls or crumbled tortilla chips can be placed on individual plates to serve as a salad base. Divide the salad evenly amongst the plates.
6. Pour the dressing over the top of each salad liberally.
Tags: corn flour, dressing over, mixing bowl, Pour dressing, Pour dressing over
