I always enjoyed ordering taco salads, feeling like I was making a smart choice by getting a salad. But when you really stop and think about it, taco salads can be high in calories and low in nutrition. For the times I crave taco salads but I don't want to feel guilty, I created this recipe.
Ingredients - For the Salad
* 2 cups of romaine lettuce, chopped
* 2 cups of baby arugula
* 2 cups of baby spinach
* 1 package of Boca Ground Crumbles
* 1 bag of tortilla chips
Ingredients - Taco Seasoning
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper
( In a small bowl combine all the ingredients )
Ingredients - Pico de Gallo Salsa
* 1 1/2 cups seeded, diced tomatoes
* 1/4 cup diced red onion
* 1 tablespoon diced jalapenos
* 1 tablespoon minced garlic
* Juice of 2 limes
* 2 tablespoons cilantro
* Salt and pepper
( In a bowl combine all the ingredients )
Ingredients - French Dressing
* 2/3 of a cup olive oil
* 1/3 cup ketchup ( preferably organic )
* 2 Tb beet sugar or agave nectar
* 3 Tb vinegar
* 1/2 tsp lemon juice
* 1/2 tsp paprika
* 1/4 tsp salt
( In a small bowl, whisk all the ingredients together )
Directions
1. Add 1 Tb of olive oil to a medium sized pan and allow to heat for 20 seconds.
2. Add the ground crumbles and the taco seasoning. Mix well and cook for 5 minutes, stirring occasionally.
3. Serve in a medium sized bowl. Combine a equal amounts of romaine, baby arugula and baby spinach. Topped with ground crumbles, pico de gallo salsa, vegan cheddar cheese, and french dressing. Place tortilla chips around the bowl or serve in a separate plate.
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