VEGAN TACO SALAD
The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips with the sweet, crisp lettuce and "meaty" crumble mixture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes., In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, poor over salad and toss to coat. If desired, serve with lime wedges.
Nutrition Facts : Calories 354 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 807mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein. Diabetic Exchanges
SOUTHWESTERN CHOPPED SALAD
Southwestern Chopped Salad is a party on a platter! Filling, fresh, and colorful, this gluten-free entree salad recipe will liven up your dinner table.
Provided by Iowa Girl Eats
Categories 20 minute meal, 30 minute meal, entree, light and healthy, lunch, salad
Yield serves 2-3
Number Of Ingredients 13
Steps:
- For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
- Stir together desired amounts of Ranch dressing and salsa (I used roughly 50/50 ratios) in a small bowl to create Salsa-Ranch dressing, then set aside.
- Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.
CHOPPED SALAD WITH TORTILLA CHIPS AND AVOCADO DRESSING
Try out our tasty Chopped Salad with Tortilla Chips and Avocado Dressing. Explore our Chopped Salad with Tortilla Chips and Avocado Dressing recipe now.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Mash half the avocado in small bowl. Add dressing; mix well.
- Chop remaining avocado. Toss with salad greens, cheese, onions and tomatoes in large bowl.
- Add dressing mixture and chips; mix lightly. Serve immediately.
Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 9 g, Fiber 4 g, Sugar 3 g, Protein 5 g
CHOPPED GREEN GODDESS SALAD
This simple Greek Goddess Salad uses green cabbage, cucumbers, and a simple homemade Green Goddess salad dressing! Easy cabbage salad recipe!
Provided by Yumna Jawad
Categories Salads
Time 10m
Number Of Ingredients 14
Steps:
- Place chopped cabbage, cucumbers and green onions in a large bowl.
- Add all the dressing ingredients to a blender or food processor and blend until creamy with a bright green color.
- Pour the dressing over the prepared vegetables and toss to combine.
- Enjoy with tortilla chips, if desired.
Nutrition Facts : Calories 134 kcal, Carbohydrate 8 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 371 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
SCOOPABLE GREEN CHOPPED SALAD
Is it a salad or is it a dip? Inspired by Melissa Ben-Ishay's (@bakedbymelissa) TikTok viral chopped salad, this vibrant crunchy-creamy dish is a salad, but it's meant to be scooped up with chips--not a fork. Don't be surprised that there's tons of dressing: that's intentional (and what makes it so perfectly scoopable).
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salad base: Add the asparagus, sugar snap peas, mint, cucumbers, avocado and jalapeno to a large bowl.
- For the dressing: Process the parsley, spinach, yogurt, chives, olive oil, lemon juice, garlic and 1 1/2 teaspoons salt in a blender or food processor until smooth and bright green.
- For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve tortilla chips alongside it for scooping.
CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.
Provided by Alexa Weibel
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
- In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
- Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.
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5/5 (7)Total Time 25 minsCategory SaladCalories 443 per serving
- Feel free to use your favorite dressing here. (see notes) To make my classic ranch dressing, finley chop chives/scallions then peel, smash, and mince garlic (or use a garlic press). Combine in a medium bowl and whisk well until smooth. Taste and adjust herbs/seasoning to taste if desired. For a thicker dressing, add a little extra sour cream.
- For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
- Finely chop romaine lettuce and bell pepper, dice tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine and serve with choice of dressing.
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