Taco Salad

Taco Salad

Ingredients:
Nonstick Butter Spray
½ cup sliced celery
½ cup sliced Anaheim Peppers (divided)
1 cup sliced Baby Belle Mushrooms
1 packet IP Vegetable Chili
1 teaspoon taco seasoning (I make my own. Use according to your own taste.)
Lettuce (I use about 3 cups)
2 tablespoons Fresh Tomato Salsa (There is a picture of the brand I use on the products page, it’s great!)
Raw Red Onion, chopped (optional, but you will need to adjust other veggies if you use)
Hot sauce (optional)

Spray pan with Butter Spray. Add all the vegetables except for ½ of the Anaheim Peppers to the pan and sauté until al dente. Season with the taco seasoning. Remove the cooked vegetable to a dish. Cook the IP Vegetable Chili as directed on the packet (I add more water at the end of cooking so I will have a little more liquid when I pour it on the salad). Mix the cooked vegetables with the Vegetable chili.

Add the remaining raw Anaheim Peppers to the lettuce, add the Fresh Tomato Salsa then pour the Vegetable Chili/Vegetable mix over the lettuce. Mix a little and enjoy!

Source: Ideal Protein Ideal Everyday Cookbook Volume 3 page 63 (with my modifications)

Here’s a picture of an Anaheim Pepper. Love these as they are fairly mild but can have a little bit of heat to them and they have a wonderful flavor.

20111230-115028.jpg

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