This is by far, one of my favorite salads. Most people and kids complain about salads being too boring and lacking of flavor. Every now and then I can appreciate an old fashion garden salad but generally, I’m constantly looking for new techniques. Taco salad can be made in many different variations. The authentic taco salad consists of ground beef. Some like to add chili pepper for spice and a little corn. Others include kidney beans too. To me, salsa is much more convenient. You don’t have to burn your fingers when chopping up a chili or jalapeno pepper. You can make your own salsa from scratch or you can save time and be lazy like me and by the pre-made salsa in a jar. The level of spiciness is entirely up to you. I used the mild version and I ironically like a lot of spice. Others may sprinkle a bit of shredded sharp cheddar cheese on top. My version is simple but feel free to add additional ingredients of your choice! This salad is easy to prepare and it only takes seconds to make. I prefer to use the natural tortilla chips with the least amount of sodium but you can opt for corn chips if nothing else is available. This salad is enjoyed by both adults and children alike.
For this recipe, you will need:
- 1 head of iceberg lettuce washed and shredded
- 2 cucumbers sliced
- 1 cup of cooked corn (optional)
- 2 carrots pealed and chopped
- 1/2 cup of salsa
- 1/4 cup of ketchup or chili sauce
- 1/4 cup of low fat mayonnaise (you can use fat free sour cream as well)
- 1 bag of plain tortilla chips crushed
Assemble lettuce and vegetables in a large salad bowl. In a separate small bowl, whisk salsa,ketchup and mayonnaise until well combined. Pour over vegetables and toss lightly. Toss in tortilla chips and serve immediately.
Yields 6-8 servings