Taco Salad (Vegetarian Recipe)

Blogging Marathon# : Week 1/ Day 2

Theme: Taste of Home Top 100 recipes of 2015

Dish: Taco Salad
Today's dish from Taste of Home top 100 recipes is this delicious Taco Salad. I wanted to make taco salad for a while now and when I saw it on the top 100 I knew I had to give it a try. Original recipe also has cooked meat but I omitted it and just made the rest of the recipe.

Key to this recipe is the dressing that is made with Thousand Island dressing. You can either use store bought Thousand Island dressing or make it yourself at home. I didn't want to buy a jar since I know I will let it sit in the fridge for god knows how long.
So I made it using this recipe from Kitchen Treaty.  All it needs is some mayonnaise, sweet pickle relish, onion, garlic and vinegar. It can be stored in the fridge for up to a week. This dressing is then mixed with some salsa and taco seasoning to make the dressing for taco salad.

This salad is almost like a complete meal with -- tortilla chips, beans, veggies and cheese. I loved this salad a LOT. It's very filling and the dressing was oh-so yummy. I would totally make this salad again just to eat that dressing :-) This is going to be a big hit if you make it for your Super bowl party.

Recipe adapted from Taste of Home:

Taco Salad

Ingredients:

• 3~4cups Tortilla chips, crushed (I used Trader Joes reduced guilt tortilla chips)
• 2~3cups Iceberg Lettuce, shredded
• 1cup Grape Tomatoes, halved
• 1~11/2cups Kidney beans
• 1/3cup Black olives, sliced
• 1/2cup Cheddar cheese, shredded
• 1 Small White Onion, chopped
• 2~3tbsp Chopped Green Chilies
• 1/2cup Thousand Island Dressing (homemade or store-bought)
• 1/2cup Salsa
• 1tsp Taco seasoning
• To taste Salt & Pepper

Method:

1. Make the Dressing: Combine thousand island dressing, salsa and taco seasoning in a bowl. Whisk well.
2. Make the Salad: Combine the lettuce, chips, tomatoes, beans, olives, cheese, onion and chilies.
3. Pour the dressing over the salad ans toss to coat. Enjoy!!

 

Lets check out what my fellow marathoners have cooked today for BM# 61.