Garden Salad Tacos
A delicious cheese-filled tortilla with fresh salad for a taco that's a great snack or light vegetarian dinner. Add some cooked, shredded chicken if you would like a little protein.
Dovetailing Tip: See the Tomatillo Salad Dressing in this meal plan to top.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | extra-virgin olive oil |
| 1 tablespoon | red wine vinegar |
| 1/2 | small garlic clove, finely grated |
| pinch of ground cumin | |
| kosher salt | |
| 2 cups | lightly packed mixed baby greens |
| 1/2 | small fennel bulb, very thinly sliced on a mandoline |
| 1 | medium carrot, very thinly sliced crosswise |
| 4 | radishes, very thinly sliced |
| 1/2 cup | lightly packed cilantro leaves |
| 8 | corn tortillas, warmed |
| 3 ounces | monterey jack cheese, shredded (1 cup) |
| Tomatillo salad dressing (optional) | |
Directions:
Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.
Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, top with Tomatillo Salad Dressing, if desired, fold them in half and serve right away.
Source: foodandwine.com
