Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

SHERRY'S VEGETARIAN TOSTADA SALAD




Source of Recipe


Cook's
SHERRY'S VEGETARIAN TOSTADA SALAD

1/2 cup taco sauce
3 tbsp olive oil and vinegar dressing
1 1/2 tsp. grated lemon zest
1 tbsp. lemon juice
1 cup + 2 tbsp. olive oil
8 (6-inch) corn tortillas, halved
1/2 cup chopped red onion
1 (12 oz pkg) veggie protein crumbles (such as Boca)
1 (1 oz pkg) dry taco seasoning mix
1/2 head iceberg lettuce, torn into pieces
1 cup chopped tomato
1 cup jicama, cut into matchstick pieces
3/4 cup reduced-fat shredded cheddar cheese
4 tbsp. light sour cream
4 tbsp. store bought guacamole

In bowl, combine taco sauce, dressing, zest and juice. Reserve. In a large skillet, heat 1 cup oil over medium heat. Add tortillas, turning once as you fry them. Drain on paper towels.

In a separate skillet, heat remaining 2 tablespoons oil over medium heat. Add 1/4 cup onion. Cook, stirring until softened. Stir in veggie crumbles, 2/3 cup water and taco seasoning.

Cook, stirring until heated through, about 5 minutes. Divide tortillas among 4 plates. Evenly top each with lettuce, tomato, jicama, meat crumbles and cheese. Garnish with sour cream, guacamole and remaining onion.

Serve with dressing mix.

Submitted by: Sherry Monfils