taco salad


Serves: 5
Total Calories: 11

Ingredients

3 cups chopped Romaine lettuce
1/3 cup fresh corn kernels (optional; see note)
1/4 cup seeded and diced cucumber (optional)
1/4 cup Guacamole (recipe found in Dips, Pâtés, And Savory Sauces chapter)
3 tablespoons salsa (recipe found in Dips, Pâtés, And Savory Sauces chapter)

Directions:

Equipment:
salad spinner
cutting board
chef’s knife, 8-inch
measuring cups
spoon
measuring spoons
medium bowl
rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Serve immediately.

Note: To remove the kernels from an ear of corn, stand the ear upright on a cutting board and slice the kernels off all sides with a sharp knife. One ear of corn yields about 1/3 cup of kernels.

Nutritional Facts:

Serves: 5
Total Calories: 11
Calories from Fat: 1

This taco salad recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.




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