Taco, Taco Salad
I have lots of favorites.
I reeeeally like soup.
I also like salad.
And bacon. But, only if it’s really good bacon. I’m quite picky.
But, back to the salad statement… One of my favorite salads is Taco Salad.
This time of year, the weather has yet to make up its mind if it’s still winter, or if spring has arrived. I’m cool with that. But, the warmer temperatures remind me of the spring veggies that will soon be here, and I start to long for asparagus and sugar snap peas.
Since spring brings the more delicate plants and we say farewell to the winter squashes and some root veggies, I start to think of salads.
It’s not yet spring. And, while I’m happy to be cold for a while longer, I figured I could use some of the winter veggies for a spring-ish food.
And I did. And we ate it today for lunch. Every last bite.
(The other inspiration behind this salad: We had some veggies leftover from our snacks during the Oscars. And, I ate so many Tagalongs and Salt and Vinegar Chips… which might be why we had so much uneaten broccoli, cauliflower, and carrots… which made me feel like a salad might be a good choice for today. ;))
- 1/2 C beans, cooked
- 2 T water
- 1/8 t smoked paprika
- dash cayenne
- dash chili powder
- 4 C lettuce, torn
- 1/4 C carrot, chopped or grated
- 1/2 C broccoli, bite sized pieces
- 1 C cauliflower, bite sized pieces
- 2 T almonds, chopped
- 1/4 C cheese, grated
- 2 C chips, crumbled slightly
- 1/4 C salsa
- Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through.
- Top lettuce with beans and remaining ingredients. Toss and serve.