Tostada Salad

[Guest guest]

Tostada Salad

Source: 3ABN

 

16 c. romaine lettuce, rinsed, drained and torn into small pieces

1 yellow bell pepper, diced or julienned

4 Tbsp. fresh or canned corn

1/4 c. canned beets, slivered

8 Tbsp. hot chili beans (vegetarian; gluten free)

1 c. avocado, sliced or cubed

1 c. tomatoes, diced

1 c. black olives

1 c. crushed tortilla chips

12 asparagus spears, lightly steamed

1 c. Tofuttii Better than Sour Cream or guacamole

 

1. Place 4 cups romaine lettuce in each of four salad bowls. Place crushed

tortilla chips in the center, laying the asparagus spears on top of the

chips.

 

2. In a bowl, combine all remaining ingredients except for sour cream or

guacamole. Toss gently, then spoon a portion into each salad bowl. Top with

a dollop of Tofutti Better than Sour Cream or guacamole.

 

Yield: 4 individual salads

 

Try adding green olives, frozen peas or garbanzos for variety. Serve with a

homemade barbecue dressing or other dressing of choice.