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Recipe by Esther Deutsch

BBQ Tortilla Chip Salad

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BBQ Tortilla Chip Salad
Parve Parve
Easy Easy
5 Servings
Allergens

Contains

- Gluten - Egg
15 Minutes
Diets
- Vegan

Ingredients

Salad

  • 1/2 small red onion, sliced thin (optional)

  • 3-4 ounces alfalfa sprouts

  • 1 (8-ounce) bag BBQ taco chips, crushed

Dressing

  • 1 tablespoon chili sauce

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • 2-3 tablespoons sugar (optional)

Garnish

  • 3 large carrots

Directions

Prepare the Garnish

1.

Fill a small to medium pot with two inches of oil on high heat.

2.

Peel carrots. Then, with a potato peeler, slice carrots lengthwise into long thin strips.

3.

When oil is very hot, place carrots in the pot and fry for one minute until crispy and curled. Remove and drain on paper towels.

Prepare the Salad

1.

Shake all dressing ingredients in a jar or cruet until smooth. Toss with lettuce, tomatoes, pepper, dried cranberries, and red onion.

2.

Gently toss in alfalfa sprouts and taco chips until evenly combined.

3.

Top with carrot chips and serve.

Recipe tags

color craisins crunchy fresh greens healthy ingredients mayonnaise dressing spice toppings
BBQ Tortilla Chip Salad

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