MINI TACO SALAD APPETIZER BITES #vegan #vegetarian #soup #breakfast #lunch

These smaller than usual taco plates of mixed greens, or tacito servings of mixed greens are the cheekiest little hors d'oeuvre chomps. They are normally sans gluten and vegan and stacked with sharp cheddar and new veggies. I'm sharing them today for Salad Month and the Recipe Redux. 

My significant other and I left the young ladies back in Vermont, and flew down on a Thursday night. We got together with more family there and went through the end of the week eating, unwinding and getting a charge out of the destinations. 

One of the features was visiting the Dallas Arboritum. There were a thousand alumni, ladies and multi year old young ladies there to have their photographs taken. I have never observed such huge numbers of quinceanera dresses throughout my life! 

These smaller than expected taco plates of mixed greens, or tacito servings of mixed greens are the cheekiest little starter chomps. They are normally without gluten and vegan and stacked with sharp cheddar and crisp veggies.

Also try our recipe Baba Ganoush #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

• 18 6-inch corn tortillas (see ingredient note)


• 1 tablespoon plus 1 teaspoon avocado oil or organic canola oil


• 1 cup finely chopped romaine lettuce


• 4 ounces shredded extra-sharp cheddar


• ½ cup finely chopped tomatoes


• 2 tablespoons chopped cilantro


• ¼ cup creamy dressing such as yogurt cumin seed dressing or light italian


• ½ avocado diced


• ¼ cup sliced black olives


• ¼ cup toasted pepitas (green pumpkin seeds)

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Coat 2 mini-muffin tins with cooking spray.


2. Cut tortillas into 36 2-inch rounds with a sharp biscuit cutter or cookie cutter. Place on a microwave safe plate and microwave on high for 15 to 25 seconds until warm and very pliable. Brush oil over the tortilla rounds. Press 24 tortilla rounds into the muffin tins, oiled side up. Bake until crispy, 9 to 11 minutes. Let cool in pan 5 minutes. Turn out onto a wire rack to cool completely. Repeat with the remaining 12 tortilla rounds. (Alternatively, substitute purchased tortilla scoops)


3. Combine romaine, cheddar, tomatoes and cilantro in a large bowl. Add dressing and toss to coat. Divide the salad among the taco cups. Garnish with avocado, olives and pepitas. Serve immediately.

Read more our recipe Broccoli Crunch Salad #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2oI4QYA