Thursday, May 14, 2015

Tex-Mex Salad with Oil-Free Catalina-Style Dressing

NOTE: Make the dressing in advance and chill before using. Also, defrost frozen corn before arranging salad.

Oil-Free Catalina-Style Dressing:
1/4 c. ketchup
2 Tbsp agave nectar or maple syrup
2 Tbsp red wine vinegar
2 Tbsp apple cider vinegar
1/4 c. minced onion
1 clove garlic
1/2 tsp paprika
1/2 tsp vegan Worcestershire sauce 
sprinkling of black pepper
1/4 cup water

Blend all ingredients until smooth in a blender. Add more water if you want the dressing thinner. Chill before using.

Heat the "Meat":
1-2 packages of Trader Joe's Beefless Ground 
1 packet of your favorite vegan taco season (I used 1 packet of seasoning with 2 packages of the beefless ground)
1/2 cup water

In a large skillet, warm the beefless ground with your taco seasoning and water. Set aside and let cool slightly.

Large head of organic Romaine lettuce, chopped into 1-inch pieces
1/2 bag of Trader Joe's organic corn, defrosted
1 small can sliced black olives, drained
1 large organic tomato, chopped
1 can organic FAT-FREE refried black beans and/or refried pinto beans, room temperature1 can mild green chiles

Toss toppings with lettuce and drizzle with the Catalina-style dressing.

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