This salad is loosely based on my favorite dish from the Purple Cactus in Jamaica Plain Massachusetts. Its a flavorful, yet more healthy, alternative to traditional tacos. The cilantro-lime vinaigrette is way more versatile than just belonging to this salad, and was originally thought up by my friend Liz to serve over roasted leeks.
Taco Salad with Cilantro-Lime Vinaigrette
Taco Salad
Ingredients:
1 bunch lettuce, any variety
1 can black beans
8 carrots, shredded
1 pkg Lightlife ground vegan hamburger
Blue corn tortilla chips
Directions:
Cook hamburger in oil, according to package instructions (saute for 5 minutes or so). Season w/seasoning salt if desired. Set aside. Chop lettuce. Shred carrots. Layer lettuce, then a couple tablespoons black beans, then shredded carrots, and finally the hamburger. Garnish with a couple of blue corn tortilla chips, or alternatively crumble them over the salad. Top with cilantro-lime vinaigrette. Serves four. Enjoy!
Cilantro-Lime Vinaigrette
Ingredients:
1 bunch fresh cilantro, chopped (approx 1 c)
1/2 c white wine vinegar
1/4 c water
2 tbsp olive oil
1 garlic clove
Splash lime juice, or the juice of one fresh lime
Pinch salt
Directions:
Mix all ingredients in blender or food processor. Blend till smooth, approx 3 minutes. Serve over salad, veggies, whatevs! Will keep for 3 days in refrigerator.
No comments:
Post a Comment