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Taco Salad with Homemade Pita Wedges
Courtesy of CanolaInfo
Servings: 8
Prep Time: 10 Min. Cook Time: 10 Min. What you need:
(click + to add ingredients to your shopping list)
Dressing:
+ 1 c. canola oil + 1/4 c. white vinegar + 2 Tbsp. lime juice + 1 garlic clove, minced + 1/4 tsp. dry mustard + 2 Tbsp. sweet pickle relish + 2 Tbsp. ketchup + 1/2 tsp. salt + 1/8 tsp. pepper Salad: + 1 head romaine lettuce, washed and torn + 1 (15 oz.) can red kidney beans, drained and rinsed + 1/2 c. low fat cheddar cheese + 1/4 c. red onion, sliced + 1 tomato, diced + 2 small whole wheat pitas,, split in half and quartered What to do:
1. In a bowl, whisk together canola oil, vinegar, lime juice, garlic, mustard, relish, ketchup, salt and pepper. Refrigerate until ready to use. If refrigerated, the dressing will keep for 3-4 days.
2. Preheat oven to 350°F. Brush each pita quarter with 1/2 tsp. of dressing. Place on baking sheet and bake for 8-10 mins. or until crisp. 3. In a large bowl, combine lettuce, beans, cheese, onion and tomatoes. Divide salad into 8 servings. Add 2 Tbsp. dressing to each serving and toss. Serve with baked pita wedges. Wine pairings:
Chardonnay, Pinot Grigio-Pinot Bianco, Sauvignon Blanc
Nutritional information:
Calories: 250; Total Fat: 17g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 19g; Fiber: 6g; Protein: 7g; Sodium: 210mg;
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