Taco Salad in a Chili Lime Dressing

January 7, 2001

The picture for this dish is available at www.miavita.com which incorporated the

www.tasteforliving.com site.

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Taco Salad in a Chili Lime Dressing

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<RcpE name= " Taco Salad in a Chili Lime Dressing " author= " Beth Ginsberg and Mike

Milken " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Taco Salad in a Chili Lime Dressing

Recipe By :Beth Ginsberg and Mike Milken

Serving Size : 6 Preparation Time :0:00

Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Salad:

1/2 cup dried black beans -- or use 1-15oz. can b

4 ears of corn

1 small jicama -- optional

1 red bell pepper -- diced

1/2 bunch cilantro -- chopped

9 fat-free wheat tortillas

1/4 teaspoon chili powder

1 head of romaine lettuce

Chili Lime Dressing

1 bunch green onions -- sliced, for garnish

Taco Meat:

1 onion -- peeled and diced

1 1/2 pounds soy " meat "

15 ounces canned diced tomatoes -- including juice

1 teaspoon diced green chiles (canned) -- or more to taste

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon granulated garlic

1/4 teaspoon granulated onion

canola oil cooking spray

To Make Salad:

Rinse dried black beans in a colander. Transfer beans to a large pot and cover

with water. Bring water to a boil over medium high heat. then turn down,

keeping water at the boil, until beans are tender but not mushy, about 1 1/4

hours. Drain and refrigerate beans at least 30 minutes. (Beans may be prepared

up to this point and refrigerated for 24 hours.)

Preheat oven to 350 F.

Bring a pot of water to a boil and blanch corn for 2 minutes. Remove ears and

strip kernels from cob using a serrated knife. Transfer kernels to a large

bowl.

Peel jicama and cut into small cubes. Add to bowl.

Add black beans, red pepper and cilantro to the bowl with the corn. Cover and

refrigerate.

Spray a baking sheet once with cooking spray. Cut 3 tortillas into

matchstick-size strips. Place on prepared baking sheet.

Sprinkle strips with chili powder.

Bake in preheated oven until golden brown, about 15 minutes. Transfer strips to

a bowl and set aside.

Rinse and dry romaine, discarding dark green leaves.

Shred romaine with a knife and refrigerate until ready to use.

To Prepare " Meat " and Tortillas:

Preheat oven to 350 F.

Spray a saute pan once with cooking spray. Add diced onions and cook over low

heat until tender; stirring occasionally, about 5 minutes. Add soy " meat " and

break it up with a spoon.

Add tomatoes, chilies, cumin, chili powder, garlic and onion. Cook, stirring

occasionally, for 5 minutes. Remove from heat.

Spread out remaining tortillas over racks in preheated oven until crispy and

golden brown, about 8 to 10 minutes. Place 1 tortilla on each of 6 plates.

To Complete Salad:

Toss romaine with 2 tablespoons Chili Lime Dressing. Divide the romaine among

the tortillas.

Toss vegetables with remaining dressing and spoon over lettuce.

Place a small mound of prepared " meat' in the center of the vegetables and stick

the matchstick tortillas strips in the center of the " meat " so that they stand

up and fan out.

Sprinkle with green onions and serve.

Cuisine:

" Mexican "

Source:

" The Taste for Living Cookbook "

Copyright:

" 1998 "

T(Over):

" 1:00 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 816 Calories; 15g Fat (16.5% calories

from fat); 45g Protein; 122g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol;

2780mg Sodium. Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 901521 0 0 0 0 0 0 1066 0 1657 0 0 0 4289

2130706543

]]>

</RTxt>

<CatS>

<CatT>

Salads & amp; Dressings

</CatT>

</CatS>

<IPrp>

or use 1-15oz. can black beans, rinsed

</IPrp>

</IngR>

<IPrp>

optional

</IPrp>

</IngR>

<IPrp>

diced

</IPrp>

</IngR>

<IPrp>

chopped

</IPrp>

</IngR>

<INtI>

901521

</INtI>

</IngR>

<IPrp>

sliced, for garnish

</IPrp>

</IngR>

<IPrp>

peeled and diced

</IPrp>

</IngR>

<INtI>

1066

</INtI>

</IngR>

<IPrp>

including juice

</IPrp>

</IngR>

<IPrp>

or more to taste

</IPrp>

<INtI>

1657

</INtI>

</IngR>

<INtI>

4289

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

To Make Salad: & #013; & #010;Rinse dried black beans in a colander. Transfer

beans to a large pot and cover with water. Bring water to a boil over medium

high heat. then turn down, keeping water at the boil, until beans are tender

but not mushy, about 1 1/4 hours. Drain and refrigerate beans at least 30

minutes. (Beans may be prepared up to this point and refrigerated for 24

hours.)

</DirT>

<DirT>

Preheat oven to 350 F.

</DirT>

<DirT>

Bring a pot of water to a boil and blanch corn for 2 minutes. Remove ears and

strip kernels from cob using a serrated knife. Transfer kernels to a large

bowl.

</DirT>

<DirT>

Peel jicama and cut into small cubes. Add to bowl.

</DirT>

<DirT>

Add black beans, red pepper and cilantro to the bowl with the corn. Cover and

refrigerate.

</DirT>

<DirT>

Spray a baking sheet once with cooking spray. Cut 3 tortillas into

matchstick-size strips. Place on prepared baking sheet.

</DirT>

<DirT>

Sprinkle strips with chili powder.

</DirT>

<DirT>

Bake in preheated oven until golden brown, about 15 minutes. Transfer strips to

a bowl and set aside.

</DirT>

<DirT>

Rinse and dry romaine, discarding dark green leaves.

</DirT>

<DirT>

Shred romaine with a knife and refrigerate until ready to use.

</DirT>

<DirT>

To Prepare & quot;Meat & quot; and Tortillas: & #013; & #010;Preheat oven to 350 F.

</DirT>

<DirT>

Spray a saute pan once with cooking spray. Add diced onions and cook over low

heat until tender; stirring occasionally, about 5 minutes. Add soy

& quot;meat & quot; and break it up with a spoon.

</DirT>

<DirT>

Add tomatoes, chilies, cumin, chili powder, garlic and onion. Cook, stirring

occasionally, for 5 minutes. Remove from heat.

</DirT>

<DirT>

Spread out remaining tortillas over racks in preheated oven until crispy and

golden brown, about 8 to 10 minutes. Place 1 tortilla on each of 6 plates.

</DirT>

<DirT>

To Complete Salad: & #013; & #010;Toss romaine with 2 tablespoons Chili Lime

Dressing. Divide the romaine among the tortillas.

</DirT>

<DirT>

Toss vegetables with remaining dressing and spoon over lettuce.

</DirT>

<DirT>

Place a small mound of prepared & quot;meat & apos; in the center of the vegetables

and stick the matchstick tortillas strips in the center of the & quot;meat & quot;

so that they stand up and fan out.

</DirT>

<DirT>

Sprinkle with green onions and serve.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

The Taste for Living Cookbook

</Srce>

<CpyR>

1998

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Chili Lime Dressing

Recipe By :Beth Ginsberg and Mike Milken

Serving Size : 10 Preparation Time :0:00

Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup low sodium tamari soy sauce

1 cup mirin

1/2 cup brown rice or white vinegar

2/3 cup lime juice

2 teaspoons granulated onion

1 teaspoon chili powder

1 teaspoon grated lime rind

Place all ingredients in a bowl and stir together.

This dressing will keep up to 2 weeks stored in a glass container in the

refrigerator.

Cuisine:

" Mexican "

Source:

" The Taste for Living Cookbook "

Copyright:

" 1998 "

Yield:

" 2 1/2 cups "

T(Less than):

" 0:30 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 56 Calories; trace Fat (2.0% calories

from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

964mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates.

NOTES : Variation: Make lemon vinaigrette by substituting fresh lemon juice for

the lime juice and omitting the chili powder.

Nutr. Assoc. : 0 0 5458 0 4289 0 0

]]>

</RTxt>

<CatS>

<CatT>

Salads & amp; Dressings

</CatT>

</CatS>

<INtI>

5458

</INtI>

</IngR>

<INtI>

4289

</INtI>

</IngR>

<DirS>

<DirT>

Place all ingredients in a bowl and stir together.

</DirT>

<DirT>

This dressing will keep up to 2 weeks stored in a glass container in the

refrigerator.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

The Taste for Living Cookbook

</Srce>

<CpyR>

1998

</CpyR>

<Note>

Variation: Make lemon vinaigrette by substituting fresh lemon juice for the

lime juice and omitting the chili powder.

</Note>

</RcpE></mx2>

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