Taco Salad

In an effort to use the salad greens in our shares I think that one of the best ideas is a main dish salad.  This week in school we had Tacos.  In one of the classes we prepared all of the taco ingredients and served as a salad instead. 

We started with a base of taco chips, we topped with meat and in some cases seasoned black beans, and then the choice becomes your own. Add cheese or chopped tomato, shredded lettuce, sliced olives, and peppers.  Be creative!

Salsa can also be served as a topping and this dressing would really work well.

Tacos are a crowd pleaser, appreciated by everyone, at all ages, enjoy!

Cilantro Dressing for Salads

2 garlic cloves, minced
1 teaspoon salt
1 cup cilantro, packed
1 cup parsley, packed
1/4 cup sherry wine vinegar (you can substitute either red wine or cider vinegar)
3/4 cup olive oil (I use lite)
1/2 teaspoon hot pepper sauce
1 pinch sugar

Using your steel knife in the food processor mix garlic and salt; process until it is a paste.  Add cilantro and parsley; process to a fine mince.  Add vinegar; process for 10 seconds.  Add oil in a slow steady stream with the processor on.  Add hot pepper sauce (to match your taste) and a pinch of sugar.  Chill the dressing for several hours in a glass jar; shake to combine before using.

From Food.com

Share to Print