Let’s start the week with a little sumpin’ sumpin’ simple.
I call it simple because I had leftover taco seasoned ground turkey in the fridge that needed to be dealt with, and had put together a pint of special sauce/salad dressing (it’s good on more than just burgers and ‘za!)just the day before, so all that was needed was some veggie prep and tortilla toasting and we’d have a different, and kindasorta good for you salad that’s perfect for lunch or dinner.
INGREDIENTS
•Cooked, taco seasoned, ground meat
•Shredded Romaine lettuce
•Diced sweet onion
•Thinly sliced English cucumber
•Grape tomatoes*
•Shredded cheese
•Corn tortillas
•Safflower oil
•Sea salt
•Aleppo pepper
•Special (secret) Sauce
*Or, whatever fresh veggies you prefer.
First, the crispity tortilla bits…
Heat your oven to 350º.
Fit a rack into a baking pan and lightly apply cooking spray.
Cut corn tortillas into quarters and arrange in a single layer on the rack.
Brush the tortilla wedges with the safflower oil, then sprinkle lightly with sea salt and Aleppo pepper (or whichever seasoning(s) you prefer).
Bake for 12 to 14 minutes, until the wedges are golden and puffed in places, then remove from the oven and start assembling your salads!
Arrange the warm tortilla wedges around the edge of a wide, shallow bowl, then add your lettuce and veggies of choice.
Warm your leftover taco meat in the ‘wave and place some over the veggies in the bowl.
Add some shredded cheese over the top (I used some good cheddar, but whichever cheese or blend you prefer on tacos will work), then top with a couple of spoons of that tasty, tasty dressing.
Serve.
See? Nice. Simple. And kindasorta good for you, too.
Note: thinkin’ this might could work for after the big feast next week? I think so, too!
Mebbe with black beans and corn added to the salad, and especially if you use this recipe for your leftover turkey.
I wouldn’t sneeze at a bit of that cranberry chipotle sauce, either.