Filed Under: bake, salads, Starter, Under 20 Mins, vegetable, Vegetables

Taco Salad with Homemade Pita Wedges

Taco salad is a delicious dish. Using canola oil in the dressing makes it low in saturated fat and trans fat-free! Canola oil also allows the savory and sweet flavors to shine through

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April 8th, 2012

Recipe courtesy of CanolaInfo

Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
  • 1 cup canola oil
  • ¼ cup white vinegar
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • ¼ teaspoon dry mustard
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons ketchup
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 head romaine lettuce, washed and torn
  • 1 can red kidney beans, drained and rinsed
  • ½ cup low-fat cheddar cheese
  • ¼ cup red onion, sliced
  • 1 tomato, diced
  • 2 small whole wheat pitas, split in half and quartered
Directions

  1. In a bowl, whisk together canola oil, vinegar, lime juice, garlic, mustard, relish, ketchup, salt and pepper. Refrigerate until ready to use. If refrigerated, the dressing will keep for three to four days.

  2. Preheat oven to 350°F. Brush each pita quarter with ½ teaspoon of dressing. Place on baking sheet and bake for 8-10 minutes or until crisp.

  3. In a large bowl, combine lettuce, beans, cheese, onion and tomatoes. Divide salad into 8 servings. Add 2 tablespoons of dressing to each serving and toss. Serve with baked pita wedges.

Nutrients Per Serving

471 calories, 39 g fat, 9 g protein, 25 g carbohydrates, 7 g fibre. Excellent source of vitamin E and folate. Good source of vitamin A, thiamine, magnesium and iron.

Taco Salad with Homemade Pita Wedges