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Recipe by Zehava Krohn

Taco Salad with Spiced Chips

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Parve Parve
Easy Easy
4 Servings
Allergens
20 Minutes
Diets

Ingredients

Salad

  • 1 (8 ounce) bag romaine lettuce

  • 2 plum tomatoes, chopped

  • 2 cucumbers, peeled and chopped

  • 1 red onion, diced

  • 1 (15 ounce) can corn

  • 1 (15 ounce) can black beans

  • 1 avocado, diced

Spiced Taco Chips

  • 2 wraps (whole wheat, plain, tomato, or a combination), sliced into pizza wedges

  • salt to taste

  • Gefen Garlic Powder to taste

  • chili powder to taste

Dressing

Directions

Prepare the Chips

1.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Place wedges on the baking sheet. Spray generously with nonstick cooking spray. Season with salt, garlic powder, and chili powder. Bake seven minutes or until crisp. Set aside.

Prepare the Dressing

1.

In a food processor, or using an immersion blender, blend all dressing ingredients together.

Assemble the Salad

1.

In a large bowl, combine lettuce, tomato, cucumber, onion, corn, and beans. Top with chips and avocado. Toss with dressing before serving.

Taco Salad with Spiced Chips

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