How to Make Taco Salad

Love Tacos? Then this is your salad. Enjoy fresh cherry tomatoes and a blend of creamy monterey and cheddar jack cheeses over a bed of crisp romaine lettuce. Layer it up with a sour cream based dressing seasoned with a special blend of Mexican spices. Oh, and did I mention the topper? Organic corn chips. I just had to do it! Enjoy!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 cup of Gluten-Free sour cream
• 1/2 cup of mayonnaise
• 1 tsp of cumin
• 1 tsp garlic powder
• 1 tbsp onion powder
• 1 tsp gluten-free chili powder
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 5 cups of romaine lettuce, chopped (1 1/2 to 2 stalks)
• 1 cup of grated monterey jack cheese
• 1 cup of grated cheddar cheese
• 1 cup of cherry tomatoes
• 1 bunch of scallions, chopped
• 1 cup of blue or yellow corn tortillas, crushed

1. Start off with the mayonnaise and sour cream and mix together through add the spices as you incorporate the dressing.

2. Spread mayo and sour cream dressing into the bottom of a large casserole dish, taking care to spread it evenly along the bottom.

3. Chop up romaine and scallions and place them on top of dressing in the casserole dish. Or if you prefer to use the scallions as a garnish, you can set them aside and use them to top the salad at the end for presentation purposes.

4. Add cheese and tomatoes next. Top with crushed corn tortillas and serve.
   
   Servings: 4-6

Tips & Warnings

• This salad will last in the refrigerator for a couple of days and does not get soggy at all! As long as you put the dressing on the bottom, it works every time!

Resources

• Free Health Consultation

[harvard]

on 5/27/2009 Thank you- now I know what I'm doing on my day off tomorrow! 5*

[starlet67]

on 4/11/2009 Nice salad recipe! Will try this!5*

[e-Rambler]

on 3/13/2009 Love crunchy salads! Good stuff.

[dtwelloh]

on 2/7/2009 Sounds great, will try this one. 5* with a recommendation.

[MIHealthCoach]

on 2/7/2009 Sounds delicious Christie! 5 stars and a recommendation. :)