Taco Salad With Homemade Pita Wedges
Taco salad is my signature dish. Using canola oil in the dressing makes it low in saturated fat and trans fat-free! Canola Oil also allows the savory and sweet flavors to shine through.
- 1 cup canola oil 250 mL
- 1/4 cup white vinegar 60 mL
- 2 Tbsp lime juice 30 mL
- 1 garlic clove, minced
- 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 (15 oz/443 mL) can red kidney beans, drained and rinsed
- 1/2 cup low-fat cheddar cheese 125 mL
- 1/4 cup red onion, sliced 60 mL
- 1 tomato, diced
- 2 small whole wheat pitas, split in half and quartered
- 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 three to four days.
- 2. Preheat oven to 350°F (175°C). Brush each pita quarter with 1/2 tsp (2 mL) of dressing. Place on baking sheet and bake for 8-10 minutes or until crisp.
- 3. In a large bowl, combine lettuce, beans, cheese, onion and tomatoes. Divide salad into 8 servings. Add 2 Tbsp (30 mL) dressing to each serving and toss. Serve with baked pita wedges.
|Gras saturés||1 g|
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