Name: Summer Vegetarian Taco Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 1 tablespoon extra virgin olive oil; ½ onion (chopped); 1 12-ounce package veggie ground beef; 1 teaspoon cumin; ½ teaspoon ground chili pepper (more if you like spicy); 1 teaspoon onion powder; ½ teaspoon cayenne pepper (more if you like spicy); 2 Romaine hearts (chopped); 1 15-ounce can red kidney beans, drained and rinsed; 1 package cherry or grape tomatoes; 1 avocado (cubed); 1 cup shredded monterey jack and/or sharp cheddar cheese; ¼ bag tortilla chips (crushed); 3 tablespoons Vidalia Onion Salad Dressing

Summer Vegetarian Taco Salad

This is a great summer all-in-one dinner. I often make it for Shabbat dinner when I don’t have time to do a lot of cooking. I always keep a big stock of this Vidalia Onion Salad Dressing and it is perfect for this salad, but you can also simply mix mayo 1:1 with salsa for a basic Mexican style dressing.

Summer Vegetarian Taco Salad

Prep Time 15

Cook Time 6

Total Time 21

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Servings

Ingredients

1 tablespoon extra virgin olive oil
½ onion chopped
1 12-ounce package veggie ground beef
1 teaspoon cumin
½ teaspoon ground chili pepper more if you like spicy
1 teaspoon onion powder
½ teaspoon cayenne pepper more if you like spicy
2 Romaine hearts chopped
1 15-ounce can red kidney beans, drained and rinsed
1 package cherry or grape tomatoes
1 avocado cubed
1 cup shredded monterey jack and/or sharp cheddar cheese
¼ bag tortilla chips crushed
3 tablespoons Vidalia Onion Salad Dressing

Instructions

1 In a heavy skillet add olive oil and sautee onion. 2 Add veggie ground beef, cumin, chili pepper, onion powder, and cayenne pepper.3 Sauté until mixed, remove from heat and cool. 4 In a large bowl add romaine lettuce, kidney beans, tomatoes, veggie ground beef mixture, avocado and chips or serve in a tortilla bowl. 5 Toss well and serve with cheese and dressing on the side for everyone to top their own.