Crunchin' Taco Salad

I believe most people, like myself, could eat Mexican food EVERY DAY and be just fine with that. I sometimes think recipes for Mexican food are rather silly because it's usually just the same ingredients tossed together in different ways. This particular combination, though, is how I most often do taco salad and the one my 16 year old daughter has asked me to teach her. I served this to a group of girls before a homecoming dance. Her friends all loved it and so it has been "endorsed" in her eyes!

Crunchin' Taco Salad

1 bag of romaine greens
1 cup grape tomatoes
1 can black beans, drained and rinsed
3/4 cup texturized vegetable protein
1 pkt. taco seasoning, divided
1/2 bottle catalina dressing
3/4 cup frozen corn, thawed
1 bag Fritos regular size corn chips
1 cup vegan cheddar shreds, I use Daiya, optional
2 ripe avocados, optional

Soften TVP in a skillet with about 1 cup of water, adding 2 TBS of the taco seasoning. Reduce until all the liquid has been absorbed. Set aside to cool slightly.  

Add salad greens to a LARGE bowl. Add black beans, corn and grape tomatoes. Add cooled TVP mixture and gently stir to combine.

Mix catalina dressing with remaining taco seasoning. 

Peel and pit avocados. Mash in a separate small bowl and add a little salt and garlic-pepper to taste.


Add about half a bag of Fritos and the vegan cheese, if using, to the salad bowl. Toss gently. Pour dressing over the salad and toss gently to coat the salad.

Serve by mounding on plates and adding a good dollop of your guacamole on top. 

Leftovers, if there are any, can be perked up the next day by adding a few more Fritos to your plate for crunch. (The chips do get softer overnight but it all still tastes amazing!) You could easily omit the TVP, as the black beans add plenty of protein. That said, I've also omitted the beans and just used TVP! Play with it!

Serves 5-6