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Yield: Serves 4. Each serving: 2 cups.
Recipes
Taco Chip Salad
| Nutrition Information | |
| Calories: | 156 |
| Total Fat: | 5.8g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 58mg |
| Carbohydrates: | 22g |
| Dietary Fiber: | 6g |
| Sugars: | 5.4g |
| Protein: | 6g |
| Vitamin A: | 5971.3iu (119%) |
| Vitamin C: | 45.9mg (76%) |
| Calcium: | 62mg (6%) |
| Iron: | 2.9mg (16%) |
Grated carrot poses for cheddar cheese while the tortilla chips add flavor and crunch. This salad makes a nice lunch entrée or dinner side dish. You can assemble the salad ingredients in the morning and then add the dressing and garnish at service time.
Salad:
6 cups romaine lettuce
1 ripe tomato, cored and cubed
1 cup boiled kidney beans, rinsed and drained
1/2 green pepper, cored, seeded, diced
2 green onions, sliced
1 carrot, peeled and grated
Dressing:
1 Tbsp olive oil
3 Tbsp red wine vinegar
black pepper to taste
Garnish:
1 oz corn tortilla chips, crushed into small pieces
Directions:
Place the salad ingredients in a large salad bowl in the order in which they appear. Chill until ready to serve. When ready to serve, toss the salad with the ingredients for the dressing and top with the garnish of tortilla chips. Serve immediately.
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