A lot of taco salads I see in restaurants just seem to be glorified burrito bowls — heavy on starches and shy on vegetables. How about a taco salad that really celebrates an assortment of raw, crunchy vegetables? Let’s make a no-lettuce taco salad instead.
The most important thing in a chopped salad is a good variety of flavors and textures so it doesn’t get boring or mushy. I like pinto beans for a nice change from black beans, spicy radishes with their tops (so…
Recipe: Vegetarian Taco Salad — Lunch Recipes from The Kitchn
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