Taco Salad with Homemade Pita Wedges
Courtesy of CanolaInfo 8 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| Dressing: |
| 1 c. canola oil |
| 1/4 c. white vinegar |
| 2 Tbsp. lime juice |
| 1 garlic clove, minced |
| 1/4 tsp. dry mustard |
| 2 Tbsp. sweet pickle relish |
| 2 Tbsp. ketchup |
| 1/2 tsp. salt |
| 1/8 tsp. pepper |
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| Salad: |
| 1 head romaine lettuce, washed and torn |
| 1 (15 oz.) can red kidney beans, drained and rinsed |
| 1/2 c. low fat cheddar cheese |
| 1/4 c. red onion, sliced |
| 1 tomato, diced |
| 2 small whole wheat pitas,, split in half and quartered |
Directions:
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 3-4 days.
2. Preheat oven to 350°F. Brush each pita quarter with 1/2 tsp. of dressing. Place on baking sheet and bake for 8-10 mins. or until crisp.
3. In a large bowl, combine lettuce, beans, cheese, onion and tomatoes. Divide salad into 8 servings. Add 2 Tbsp. dressing to each serving and toss. Serve with baked pita wedges.
Nutrition:
Calories: 250; Total Fat: 17g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 19g; Fiber: 6g; Protein: 7g; Sodium: 210mg;Wine Pairings:
Chardonnay, Pinot Grigio-Pinot Bianco, Sauvignon Blanc