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Taco Salad With Homemade Pita Wedges

Taco Salad With Homemade Pita Wedges

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Servings

6 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.