Pictured: Dairy variety
Taco Salad
From Connie's Kitchen
Serves One
Large handful tortilla chips
2 cups sliced romaine lettuce (about 4 large leaves)
1/2 roma tomato, diced
1/4 medium cucumber, diced
2 Tbsp Miracle Whip
1/2 cup salsa
For Meat variety:
1/4 lb ground meat, browned
taco seasoning, to taste
1/4 cup water
For Dairy variety:
1/2 cup Morning Star Grillers Recipe Crumbles (or other meat substitute)
Taco seasoning, to taste
1/4 cup water
1/4 cup cheese
Place either meat or Grillers recipe crumbles in a frying pan. Combine with water and taco seasoning to taste. Heat to boil, then reduce heat and simmer until sauce thickens.
In a small container, mix Miracle Whip and 2-3 Tbsp salsa until well combined.
To assemble the salad, place chips on plate, followed by lettuce, tomato, and cucumber. Top with meat or meat substitute. Dress with Miracle Whip mixture and remaining salsa. If using meat substitute, top with cheese.
My Notes:
My host made this for me last month, except that I think she had carrots in her variety. I modified the recipe a tad, using less Miracle Whip (and Lite stuff, rather than the full fat variety), and making sure it was Kosher.
I personally really like cheese on my salads, so I looked for a way to get the taco flavor without using ground meat. I found the Morning Star crumbles, which are kosher-dairy, so acceptable to use with this recipe. It's made using TVP (Texturized Vegetable Protein), so it does fall apart a bit when it's mixed with water, however formed it looks when it's frozen. Still, it gets the job done.
