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Taco Salad Normally taco salads are dreadful concoctions of "plastic" cheese, cold hamburger meat, and deep-fried tortilla shells. This one, however, is light and fresh. It's probably the only time I use iceberg lettuce. Makes 4 Servings |
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Ingredients: 1 pound tomatoes, coarsely chopped Kosher salt 3 cups shredded iceberg lettuce 1 cup shredded red cabbage 1 medium to large sweet onion such as Vidalia, thinly sliced (about 11/2 cups) 2 jalapeno peppers 1/3 cup cilantro, chopped 2 tablespoons extra-virgin olive oil 1 tablespoon each cider vinegar and lime juice 2 teaspoons toasted cumin, ground Freshly ground black pepper 2 ounces shredded reduced-fat Cheddar cheese About 40 low-fat baked tortilla chips, lightly crushed | |
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Instructions: 1. Toss tomatoes with 1 teaspoon of salt in a small bowl and set aside for 30 minutes. 2. Meanwhile, shred lettuce and cabbage, slice onion, and seed and chop jalapeno pepper. 3. Put all in a mixing bowl. 4. Add 1/4 cup of the cilantro. 5. Drain tomatoes, saving juice, and add tomatoes to lettuce mixture. 6. Combine 2 tablespoons of the tomato juice with the olive oil, vinegar, lime juice, cumin, and salt and pepper to taste. 7. Add about 3/4 of the dressing to the salad and toss well. 8. Taste and add more dressing if desired. 9. Put salad on 4 plates. Top with cheese, then tortilla chips. 10. Sprinkle on remaining cilantro. |
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