- 1 12 oz. package veggie protein crumbles (for making tacos or burritos)
- 1 1/2 cups shredded soy cheddar cheese or reduced-fat sharp cheddar cheese
- 1 head iceberg lettuce, shredded (about 6 cups)
- 3 tomatoes, diced
- 1 small sweet or mild onion, chopped
- 1 15 oz. can low sodium kidney beans, drained, and rinsed
- Sliced black olives (optional)
- 5oz. reduced-fat tortilla chips or baked tortilla chips (crumbled lightly with hands)
- 1/2 cup fat-free or light sour cream (or substitute soy sour cream)
- 1/2 cup mild salsa
- Brown veggie protein crumbles until nicely browned in large nonstick skillet. Let cool.
- In large bowl, toss soy crumbles with cheese, lettuce, tomatoes, onion, and beans. Add sliced olives if desired.
- In small bowl, blend dressing ingredients well. Add crumbled chips and dressing to the rest of the salad ingredients right before serving.
Yield: Serves 6.
For the vegetarian, you decide whether you want to use soy cheddar cheese and soy sour cream or the dairy versions of these products.
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