Plant-Based Taco Salad with Cilantro Ranch Dressing
Prep: 20 minutes
Cook: 3 minutes • Makes: 4 (1 salad) servings
1/3 cup Weis Quality Mayonnaise
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon Weis Quality Salt
1/8 teaspoon Weis Quality Black Pepper
2 tablespoons Weis Quality Olive Oil
1 package (12 ounces) Mexican plant-based crumbles
1/2 (11-ounce) bag Weis Signature Collection Round White Corn Tortilla Chips
4 cups shredded iceberg lettuce
1 can (2.5 ounces) sliced black olives, drained
1 cup shredded Weis Quality Cheddar Cheese
3/4 cup frozen Weis Quality Corn, thawed
3/4 cup halved grape tomatoes
1/4 cup pico de gallo
1.In medium bowl, whisk buttermilk, mayonnaise, cilantro, lime juice, salt and pepper. Makes about 3/4 cup.
2.In large skillet, heat oil over medium heat. Add crumbles; cook 3 minutes or until browned, breaking up crumbles with side of spoon. Makes about 2 cups.
3.Divide tortilla chips over 4 dinner plates; layer with 2 cups lettuce, crumbles, 6 tablespoons dressing, remaining 2 cups lettuce, olives, cheese, corn, tomatoes, remaining 6 tablespoons dressing and pico de gallo.
Approximate nutritional values per serving:
662 Calories, 38g Fat, (5g Saturated), 35mg Cholesterol, 1091mg Sodium,
50g Carbohydrates, 6g Fiber, 6g Sugars, 0g Added Sugars, 27g Protein