Taco Salad With Homemade Pita Wedges

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Taco Salad With Homemade Pita Wedges

Vegetarian Taco Salad with tons of veggies and beans is a salad that eats like a meal. Enjoy.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings

Ingredients

  • 1 cup canola oil 250 mL
  • 1/4 cup white vinegar 60 mL
  • 2 Tbsp lime juice 30 mL
  • 1 garlic clove, minced 1
  • 1/4 tsp dry mustard 1 mL
  • 2 Tbsp sweet pickle relish 30 mL
  • 2 Tbsp ketchup 30 mL
  • 1/2 tsp salt 2 mL
  • 1/8 tsp pepper 0.5 mL
  • 1 head romaine lettuce, washed and torn 1
  • 1 (15 oz/443 mL) can red kidney beans, drained and rinsed 1
  • 1/2 cup low-fat cheddar cheese 125 mL
  • 1/4 cup red onion, sliced 60 mL
  • 1 tomato, diced 1
  • 2 small whole wheat pitas, split in half and quartered 2

Preparation

1 In a bowl, whisk together canola oil, vinegar, lime juice, garlic, mustard, relish, ketchup, salt and pepper.
2 Refrigerate until ready to use. If refrigerated, the dressing will keep for three to four days.
3 Brush each pita quarter with 1/2 tsp (2 mL) of dressing.
4 Place on baking sheet and bake for 8-10 minutes or until crisp.
5 In a large bowl, combine lettuce, beans, cheese, onion and tomatoes.
6 Divide salad into 8 servings. Add 2 Tbsp (30 mL) dressing to each serving and toss. Serve with baked pita wedges.