Source: CanolaInfo Test Kitchen | Category: Salads

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.

Taco Salad With Homemade Pita Wedges

Ingredients

  • Dressing
  • 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
  • Salad
  • 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

Instructions

  • 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.

Yield

8 servings

serving size

nutritional analysis

Per Serving

Calories250
Total Fat17 g
Saturated Fat1 g
Cholesterol0 mg
Carbohydrates19 g
Fiber6 g
Protein7 g
Sodium210 mg