Vegetarian Taco Salad
Vegetarian Taco Salad, a perfect addition to any meal. This vegetarian dish features crisp iceberg lettuce, savory pinto beans, and crunchy tortilla chips, all drizzled with tangy French dressing. Ideal for those following a vegetarian diet, this Mexican-inspired salad is also dairy-free, making it suitable for various dietary needs.
With its colorful ingredients, this salad is versatile enough for lunch, dinner, or as a party side. Packed with protein and fiber, it offers nutritional benefits that keep you energized.
Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for cost-effective ingredient purchases.
Try the Vibrant Vegetarian Taco Salad today and elevate your meal prep with EasyChef Pro!
Recipe Collection: Lunch
Serving Size: 8
Cooking Time: 15 minutes
Overview
This vegetarian taco salad is a cherished family recipe passed down from my grandmother. It's a staple at our holiday gatherings, adding a fresh and flavorful touch to the table. The combination of crisp lettuce, savory beans, and crunchy tortilla chips, all tossed in a tangy French dressing, makes it a delightful dish for any occasion.
Diet Type
Vegetarian
Allergies
Dairy
Cuisine
Mexican
Ingredients
- 1 Large iceberg lettuce, sliced
- 3 Green onions, minced
- 2 Roma tomatoes, drained
- 1 15.5 Ounces (oz) can pinto beans, drained
- 1 2.25 Ounces (oz) can ripe olives
- 1 Cup Cheddar cheese, shredded
- 1 Cup French salad dressing
- 1 Cup nacho cheese tortilla chips, shredded
Steps
- In a large bowl, combine the sliced iceberg lettuce, minced green onions, drained Roma tomatoes, pinto beans, ripe olives, and shredded Cheddar cheese. Toss the ingredients together until well mixed.
- Drizzle the French salad dressing over the salad mixture. Toss again to ensure the dressing is evenly distributed.
- Add the shredded nacho cheese tortilla chips to the salad and give it a final toss.
- Serve immediately to enjoy the fresh and crunchy textures.