On page 28 of the book Fusion of Food and Friends by chef Carla Vavala, there is a recipe for a terrific brunch salad or dinner salad.Â It’s a little spicy, “meaty”, cheesy and filled with crisp Romaine lettuce.Â A good source of vegetables plus protein (either vegetarian or carnivore).Â
The best part, as always, is that it’s quick and easy.
- 1 lb. ground turkey (or used LiteLife vegetarian crumbles)
- 1 envelope Reduced Sodium taco seasoning
- 1 head of Romaine lettuce, chopped (To add more variety, use a packaged mixed greens salad mix)
- 2 tomatoes sliced
- 1 cucumber peeled and chopped
- 2 stalks celery, sliced
- 2 large carrots, sliced
- 1 small can of sliced black olives
- 3/4 cup shredded extra sharp cheddar cheese
- 3/4 cup Italian salad dressing
- 1/2 bag of tortilla chips
- *Alternatives:Â Instead of tomatoes and carrots, I used a Pico de Gallo mix which is simply diced tomatoes, jalapenos, and onions.Â Instead of tortilla chips, serve the salads in Taco Bowls.
- **Optional:Â Serve with a side of homemade guacamole. Click to see recipe.
In a frying pan, brown the turkey and drain off any fat.Â Add the taco seasoning and follow the directions on package regarding adding water, stirring and cooking (about 5 minutes). Set aside to cool.
In a large bowl (or edible Taco Bowl), add the mix of lettuce, tomatoes, cucumber, celery, carrots, and drizzle the salad dressing evening over each bowl.Â Â Top with cooked, cooled meat. Top with the cheese and olives.Â Serve with tortilla chips if not using the edible bowl.
Look at that!Â Ted got stuck in and made our guacamole.
Isn’t dinner just the best when you prepare it together?