Name: Taco Salad With Homemade Pita Wedges
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup canola oil 250 mL; 1/4 cup white vinegar 60 mL; 2 Tbsp lime juice 30 mL; 1 garlic clove (minced 1); 1/4 tsp dry mustard 1 mL; 2 Tbsp sweet pickle relish 30 mL; 2 Tbsp ketchup 30 mL; 1/2 tsp salt 2 mL; 1/8 tsp pepper 0.5 mL; 1 head romaine lettuce (washed and torn 1); 1 15 oz/443 mL can red kidney beans, drained and rinsed 1; 1/2 cup low-fat cheddar cheese 125 mL; 1/4 cup red onion (sliced 60 mL); 1 tomato (diced 1); 2 small whole wheat pitas (split in half and quartered 2)

Taco Salad With Homemade Pita Wedges

Vegetarian Taco Salad with tons of veggies and beans is a salad that eats like a meal. Enjoy.

Taco Salad With Homemade Pita Wedges

Prep Time 15

Cook Time 10

Total Time 25

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Servings

Ingredients

1 cup canola oil 250 mL
1/4 cup white vinegar 60 mL
2 Tbsp lime juice 30 mL
1 garlic clove minced 1
1/4 tsp dry mustard 1 mL
2 Tbsp sweet pickle relish 30 mL
2 Tbsp ketchup 30 mL
1/2 tsp salt 2 mL
1/8 tsp pepper 0.5 mL
1 head romaine lettuce washed and torn 1
1 15 oz/443 mL can red kidney beans, drained and rinsed 1
1/2 cup low-fat cheddar cheese 125 mL
1/4 cup red onion sliced 60 mL
1 tomato diced 1
2 small whole wheat pitas split in half and quartered 2

Instructions

1 In a bowl, whisk together canola oil, vinegar, lime juice, garlic, mustard, relish, ketchup, salt and pepper.2 Refrigerate until ready to use. If refrigerated, the dressing will keep for three to four days.3 Brush each pita quarter with 1/2 tsp (2 mL) of dressing.4 Place on baking sheet and bake for 8-10 minutes or until crisp.5 In a large bowl, combine lettuce, beans, cheese, onion and tomatoes.6 Divide salad into 8 servings. Add 2 Tbsp (30 mL) dressing to each serving and toss. Serve with baked pita wedges.