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.
|2 tablespoons||extra-virgin olive oil|
|1 tablespoon||red wine vinegar|
|1/2||small garlic clove, finely grated|
|pinch of ground cumin|
|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)|
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.