Summer Vegetarian Taco Salad

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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. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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

Preparation

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.