Taco Salad

Taco Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    8oz bag romaine lettuce, shredded

  • 6

    oz baby bella mushrooms, sliced thinly

  • salt and pepper, to taste

  • 2

    Tbsp olive oil

  • ½

    red pepper and ½ orange pepper sliced into 1 inch matchbox slices

  • ½

    red onion, sliced thinly

  • ½

    avocado, diced

  • a handful roasted, slivered almonds

  • 1

    1oz snack bag BBQ tortilla chips

  • Dressing:

  • cup canola or vegetable oil

  • ¼

    cup sugar

  • cup white wine vinegar

  • ¼

    cup ketchup

  • ½

    tsp parsley flakes

  • ¼

    tsp paprika

  • ½

    tsp salt

  • 1

    squeeze yellow mustard

  • 1

    tsp granulated garlic powder or 1 clove garlic, crushed

  • less than ⅛ tsp coarsely ground black pepper

  • less than ⅛ tsp crushed red pepper flakes

Directions

1.Wash mushrooms well. Slice and transfer to 2 quart saucepan. Add salt, pepper and olive oil. Cover the saucepan and place over medium heat. Allow mushrooms to steam for 5 minutes. Remove from heat and allow to cool completely. 2.In a large bowl, mix together lettuce, mushrooms, red and orange peppers, red onion and avocado. Mix the dressing ingredients together. Sprinkle the almonds and place the chips (do not crush or crumble) over salad. 3. Drizzle with desired amounts of dressing. Do not over dress.


Nutrition

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