TACO SALAD

Plan these fun salads for your next Meatless Monday Dinner Menu! These are perfect for the whole family! Have the kids join in on the fun by making their own salad with their own taco toppings!

SERVINGS

6

PREP TIME

15 MINUTES

COOK TIME

-

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* We use these Taco Salad Molds to make these delicious salads!




Ingredients:


  • 6 Gluten Free or Whole Wheat Tortillas
  • 2 cups of spring mix
  • 1 cup of Iceberg Lettuce diced/shredded
  • 1 Cucumber diced
  • 1/3 c Black Olives
  • 1 Whole Avocado sliced
  • 1/2 cup tomatoes or cherry tomatoes
  • 1 package- Gardein Meatless crumbles or 2 15oz cans of lentils (drained and rinsed)
  • 1/2 a package Mrs. Dash low sodium taco seasoning
  • 1 12/15 oz can of black beans - rinsed and drained
  • 1 cup brown rice or quinoa cooked
  • 1 Whole Avocado sliced



For Serving:


  • 1/4 C Tofuti sour cream
  • 1/4 C Salsa
  • 1/4 C Taco sauce
  • 1/2 C Go veggie Shredded cheese


Directions:


  1. Preheat the oven to 375 Degrees F.
  2. Spray the Taco bowl shells with cooking spray or olive oil. Lay the tortilla in the mold.
  3. Bake the tortilla in the taco shell mold for 5-6 minutes or until crispy.
  4. Remove from the oven and the molds. Place on a wire rack to cool.
  5. Cook the meatless crumbles in a skillet ( or replace with lentils), add the taco seasoning: in a non stick fry pan over medium heat, sauté beefless ground until browned and heated through, 4-5 mins. Add a splash of water if you find they are sticking to the pan.
  6. Add 1 tbsp. of fresh lime juice and fresh cilantro to the meatless crumbles.
  7. Evenly distribute the ingredients between all 6 bowls starting with the spring mix. Add all other ingredients in order as listed.


*Notes:  We use this olive oil spray bottle the bottle dispenses 1/4 teaspoon of oil per trigger pull in a unique fan pattern that covers more cooking surface with less oil. Omit croutons if you are vegan or find one that does not contain milk. You can also make your own! We love using our kitchen aid food processor to do the vegetable chopping for us.


Tips/Tricks: Try dicing the vegetables at the begining of the week, Having them in the fridge already ready to go makes dinner prep very simple! We love chopping our celery, carrots, peppers, and cucumbers on Sunday's so they are easily accessible. Say GOODBYE to those excuses. Order your chopper now!


Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.


As always, stay well.

Love,

Diane & Stevie


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