It’s crisp and crunchy. It has a delicious homemade dressing that is tangy and delicious and is perfect alongside those tacos made of lentils. The ideal accompaniment to your lentil tacos.
In truth, this recipe was originally a result of my wanting to make a salad and was just a vehicle for this incredible dressing. I wasn’t expecting the sauce to taste so wonderful, but I am in love with the sauce… It took me just five minutes to make! In normal times, I’d opt for the buttermilk substitute instead of purchasing a whole quart of buttermilk, even if I only require a tiny amount; however, with this dressing, you’ll need that buttermilk taste. What do you do with all the remainder? Create Buttermilk Biscuits, Of course.
In reality, the entire salad is likely to require less than 30 minutes to prepare dressing, tortilla crisps, and all. That means you *can enjoy a tasty salad even on a weeknight when you’re tired from working. I did it, at least.
If you’re looking to create an entire meal from this, grill some chicken, then toss it into the grill!
And yes, I’m aware that Iceberg can be in the nutritional realm and all the wonderful stuff. I eat tons of veggies, so I’m not too worried about using Iceberg only occasionally. I was in need of a fresh green to make this salad, and Iceberg is a great addition to the cake. Romaine is also extremely crisp and is more green in the event that you’d like it.
INGREDIENTS
DRESSING
Plain yogurt 3/4 cups ($0.41)
1 cup of buttermilk ($0.27)
1/4 cup mayonnaise ($0.33)
1/2 tsp salt ($0.02)
1/2 1 tsp of garlic powder($0.03)
3/4 tsp chili powder ($0.04)
1/4 teaspoon ground cumin ($0.03)
1/8 tsp cayenne pepper ($0.02)
TORTILLA STRIPS
Six small corn tortillas ($0.39)
as needed, non-stick spray ($0.05)
One pinch of salt ($0.02)
SALAD
One head of iceberg lettuce ($0.87)
1 15oz. container of black beans ($1.19)
1 1/2 cups Corn kernels frozen ($0.70)
One tomato ($1.23)
One bunch of green onions ($0.75)
1 1/2 cups of shredded cheese ($1.88)
INSTRUCTIONS
Preheat the oven to the temperature of 400 degrees. Utilize a pizza slicer to cut the dough into strips. Place a baking sheet on top of foil and then coat the sheet with non-stick spray. Lay the tortilla strips as a one-layer, then spray lightly with a little non-stick spray. Sprinkle lightly with sea salt.
Bake the tortilla strips for about 15 minutes or until they’re golden brown and crisp. Mix the tortilla strips halfway through the cooking.
When the tortillas bake, then cut each head of lettuce into smaller pieces. Rinse the lettuce thoroughly and drain (or make use of the salad spinner). Chop the tomato, and cut your green onion. Rinse the beans in a colander to eliminate the canning liquid, which is starchy. Remove the frozen corn and allow it to cool.
Mix all the ingredients needed for dressing (yogurt mayonnaise, buttermilk, mayonnaise garlic powder, salt, chili powder, cumin, as well as cayenne). It makes about 1.5 cups or six portions of each 1/4 cup.
After the tortilla strips have cooked and the dressing has been prepared, the ingredients of the salad are ready and ready to be assembled. You can build the salad in one big portion and then serve it up in small amounts. First, layer the lettuce, followed by corn, black beans, tomato, cheese, shredded green onion, and a few tortilla strips on top.