Entree Taco Salad
This is a great way to use all those leftover ingredients from your burritos and tacos! Grab some romaine hearts, grape tomatoes, radishes, carrots and other veggies and pumpkin seeds and you’re good to go!
Entree Taco Salad
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
1 bag chopped romaine lettuce
1 cup bagged cabbage slaw mix
1 cup canned black beans, rinsed and drained
1 cup defrosted roasted/grilled corn (or fresh corn)
1 cup sliced grape tomatoes
1 chopped red bell pepper
1/2 cup sliced radishes or jicama
1 sliced carrot
1/2 a sliced sweet onion or 3 sliced scallions
Handful of roughly chopped cilantro
1 small avocado, peeled and cut into chunks
3 T toasted pumpkin seeds
1 crumbled baked tostada
Instructions
Toss everything but the last three ingredients (the avocado, pumpkin seeds, tostada pieces in a large bowl with the dressing (we recommend the Pepita-Lime Vinaigrette). Top with the avocado, pumpkin seeds and and chips.
