When I do plan a meal I am one of those - oh that picture on Pinterest of the cauliflower gratin looks really good, I'll just run to the grocery store get some ingredients and make it tonight - kind of planner. I hear from everyone who has a child, even strangers, that my fly by the seat if my pants strategy will need to change. There's a
Since starting my blog, one skill that I've developed along the way is the ability to pull together a meal from whatever's in the fridge. With my inability to plan, this is a skill that I take seriously. This taco salad is a result of my rummaging through the fridge and pantry throwing together some of my favorite ingredients. I love this salad because it's light yet filling. It's super healthy with a whole lot of crunch. Taco salads are one of my favorite meals to throw together because I almost always have the appropriate ingredients in my fridge. For this salad, I used cherry tomatoes, red pepper, lettuce, sweet corn, black beans, avocado, shredded Mexican style taco cheese, and tortilla strips. I topped it with a honey lime dressing and a dollop of sour cream. This salad is probably one of my favorites. So many of my favorite ingredients in one bowl working harmoniously together. It's light and refreshing, yet substantial enough to keep you going for hours. It's the type of meal that you just feel so good after eating.
Thanks to the folks over at Kraft for sponsoring this post. All thoughts and opinions are my own.
Be sure to check out the Kraft Product Locator to find ingredients near you.
VEGETARIAN TACO SALAD WITH A HONEY LIME DRESSING
serves 4 as a main
prep time: 20 minutes
cooking time: n/a
4 tbsp light tasting oil (canola or rapeseed oil)
2 tbsp lime juice
2 tbsp honey
1/2 tsp salt
8 cups lettuce (romaine, leaf, or head) chopped
1 - 15 oz can black beans, rinsed and drained
2 cups corn, frozen or fresh
2 cups cherry tomatoes, halved
1 red pepper, sliced thinly
1 cup Kraft shredded Mexican -style taco cheese
3 green onions, sliced
1 avocado, quartered
1 cup tortilla strips
1/2 cup sour cream
salt and pepper to taste
In a small jar with a tight-fitting lid, combine the dressing ingredients. Shake to combine.
In large salad bowl, combine the lettuce, black beans, corn, tomatoes, and red pepper. Toss with the dressing.
Plate the salad into four bowls.
Sprinkle 1/4 cup cheese, chopped green onions, 1/4 avocado, and 1/4 cup tortilla strips onto each individual salad.
Finish with sour cream, and salt and pepper to taste.