Meatless Taco Salad
- 1 lettuce head, torn
- 2 medium carrots, chopped
- 4 green onions, chopped
- 2 celery stalks, chopped
- 9 radish, thinly sliced
- 2 large tomatoes, chopped
- 16 ounces canned garbanzo beans, rinsed and drained
- 8 ounces medium cheddar cheese, cubed
- 1 medium cucumber, quartered lengthwise and sliced
- 1 large bag taco flavored chips
- 1/2 cup French or Catalina dressing
- 3/4 cup ranch salad dressing
- 2 tablespoons chopped pickled jalapeno (optional)
- Wash, dry, and prepare vegetables and place in a large salad bowl or serving bowls. Add beans and cheese. Toss well.
- Place in serving bowls and crumble chips over salad or place on the side as pictured. Top with Catalina (or French) and ranch dressing to taste.
- We like to mix the dressings together before serving, but they may be added separately to taste. If using the jalapeno, we recommend mixing it in with the dressings. Adds a nice little flavor kick.
head, carrots, green onions, celery stalks, radish, tomatoes, garbanzo beans, cheddar cheese, cucumber, taco, dressing, ranch salad dressing
Taken from food52.com/recipes/80988-meatless-taco-salad (may not work)