vegetarian taco salad
Lately, I have been experimenting with vegetarian salads. This vegetarian taco salad is by far one of my favorites. The dressing is the best part about this salad. It is creamy, tasty and extremely easy to put together.
Salads is one of our main dinner choices we eat 3-4 times per week at my house. I try to have a variety of salad recipes so that my kids and my husband don’t get tired of them. This vegetarian taco salad is one of their favorite salads. I don’t know if it is because of the tortillas or the thick creamy dressing. Either way I am glad they eat it with ease.
For this salad, I used gluten free taco seasoning from McCormick to make the dressing. I mixed it in with Greek yogurt to keep healthy, lighter and nutritious. The McCormick’s taco seasoning is made with natural ingredients as well as gluten free. It has no hidden MSG, fillers, preservatives or any fake ingredients, just plain old spices, which is what we like!
The dressing turn out great. A little bit thick but that is how we prefer it. If you like it more runny you can add a little bit more vinegar and oil or just water if you like to leave it lighter in calories. This dressing keeps well on a close container in the fridge so you can use it for any other type salads of your choice later on.
For a different version, if you like you can add any other type of vegetables to this vegetarian taco salad. I have added onions as well as some slice avocado and chopped cilantro before. You can’t really go wrong on the mix-ins. If you are not vegetarian you can even add some grilled chicken or some crumbled lean beef for some extra protein.
I have taken this vegetarian taco salad for lunch before, and as long as you mix the dressing right before eating the salad you should be fine. It will not get soggy, watery and nasty looking.
I have also used fresh spinach instead of fresh kale. Fresh arugula or any mix greens of your choice will work. I try to use different type of greens so I will stick with kale for a week and then switch my greens for the weeks ahead.
I hope you like this simple, healthy vegetarian taco salad. Even my two little ones enjoy it since they like the crunch that comes from the tortillas. They think it is fun and unusual to have corn tortillas in a salad but nonetheless they love it!
Enjoy!
Disclaimer: This post is sponsored by McCormick. All opinions are my own and I speak from personal experience. The end :-)
Printvegetarian taco salad
Miryam's original recipe
Yield: 4-5 salads
Total Time: 15 minutes
Ingredients:
- 6 oz fresh baby kale or spinach
- 6 oz corn tortillas, gluten free
- 14 oz canned black beans
- 8 oz sweet corn
- 5 oz cherry tomatoes, sliced
- 4 oz sharp cheddar cheese, grated
Dressing
- 1 cup Greek Yogurt
- 1 tbsp McCormick Taco Seasoning Mix
- 1 lemon, juice
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1/2 tsp Himalayan salt
Directions:
In a small mixing bowl add the dressing ingredients. Mix ingredients through and set aside. If your dressing is too thick for your liking you can add a bit more water.
Divide the tortillas between 4 large plates. Arrange the kale over the tortillas followed by the corn, black beans, tomatoes and grated cheese.
Divide the dressing over the salads and serve immediately. Store left over dressing in a close container in your refrigerator for up to 1 week.
