I love love love my Aunt Linda’s Taco Salad. Everytime we would have a family event at my Dad’s parents home in southern Massachusetts she would seem to bring this very simple Taco Salad with her despite the fact she is a trained chef. You would think a trained chef would bring something more severe and fancy but nope, Taco Salad. Here is something I can tell you though, this is the best Taco Salad in the universe and if you are a trained chef and you want the masses to eat salad, this is the salad you bring! It is salty, sweet, hearty, and healthy all mixed together and thanks to Beyond Meat I can now make it VEGAN! (Insert personal dance party moves here). So grab this for the next potluck, Meatless Monday, or Taco Tuesday. You won’t be sorry.
Bravado aside here is the recipe. Enjoy!
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Aunty Linda’s Veganized Taco Salad
Ingredients:
2 bags frozen Beyond Meat Feisty Crumbles
2 tbs Olive Oil
2 heads of Iceberg Lettuce Shredded
2 tomatoes diced
1 snack size bag of Fritos (2-4 servings like you’d get at a convenience store)
Catalina Dressing (I use Kraft)
Cooking:
Heat Oil and crumbles in frying pan until cooked. Set aside
Finishing Preparation:
Chop and shred lettuce and place 1/2 in a bowl.
Chop tomatoes and place 1/2 in a bowl.
Add 1/2 of the crumbles to that bowl and mix. Then add remaining crumbles, lettuce, tomatoes, and toss until well combined.
Add Catalina dressing until covered like a Caesar salad.
Crush Fritos and add at the last minute and toss.
Serve immediately.
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Happy New Year. Food is Love.
The Hippie Gypsy.
The Hippie Gypsy 