Vegetarian Taco Salad
Salads are one of my favorite meals. Growing up, I ate so many salad and French fry combos (pretty typical of any PKUer, right?). But, taco salads are a nice change from the typical garden or house salad. The first time I made taco salad was after having some tacos. I realized I had all these taco fillings left, but I had eaten all of my taco shells. I just thought, “What can I do with all these leftover taco fillings?” Well, problem solved: put it in a bowl and call it a taco salad.
The recipe is pretty simple: just add the ingredients together. The one thing you do need to “prepare” is the corn. I just throw it on a frying for a couple of minutes so they get warm. It adds a nice flavor and warmth to the salad. I also added some crushed tortilla chips on top of the salad. I had a bag of tortilla chips, and most of the chips were crushed up. I figured they would make a good salad topping as opposed to just being thrown in the trash.
For this recipe, I used So Delicious Dairy Free Cheddar Jack shredded cheese. For sour cream, sometimes I just use regular sour cream because I am on Kuvan and can make it work for my diet. Another alternative is to use Tofutti milk free Better Than Sour Cream. It is 1g of protein for 2 tablespoons. The shredded cheese is 0g of protein (serving size is ¼ cup).
Because this salad has sour cream, guacamole, and salsa, I didn’t add any salad dressing. The only thing I topped this salad with is some cayenne pepper to give it a little kick, and some lime juice to add a touch of flavor. That’s all this salad really needs in terms of dressing.
Ingredients:
1-cup iceberg lettuce 1/2 Roma tomato (diced) 2 tbsp. salsa 1/4 cup corn ¼ cup guacamole 2 tbsp. So Delicious Cheddar Flavored Shreds 2 tbsp. sour cream (Tofutti Better Than Sour Cream) 1/8 tsp. lime juice 1/8 tsp. cayenne pepper ¼ cup of crushed tortilla chips
Servings per recipe: 2 Serving size: 1 cup Phe per serving: 112mg
Directions:
Add lettuce, tomato, salsa, guacamole, cheese, and sour cream into a bowl.
Heat the corn in a greased frying pan for 2-3 minutes.
Add corn to salad.
Add the cayenne powder and lime juice.
Top it off with the crushed tortilla chips.
Serve and enjoy!