Salad weather continues in our neck of the woods, with beautiful spring days abounding. Time for one of my very favorite salad recipes that--get this--the boys also love. Salads are a tough thing in our house, especially for R. He is not a fan of crunchy things, save for chips and crackers, so fresh vegetables can be a challenge. G tolerates salads pretty well for a 3 year old, but he still isn’t a huge fan.
I call this “Rainbow Taco Salad” for the boys and they love it. I serve it in a trifle dish to fancy it up a bit, and make it feel special, but really it is just a creatively constructed taco salad with a really awesome dressing. Feel free to alter this salad to your heart’s content, but I’ll give you the basic rundown of Layered Taco Salad a la Sweet Pea.
Layered Taco Salad
1 bag of pre-washed romaine lettuce leaves
20-25 baked tortillas chips, crumbled
2 cans black beans, drained and rinsed
1 red pepper, diced
2 tomatoes, deseeded and diced
2 cups shredded reduced-fat cheddar cheese
½ cup light sour cream
juice and zest of one lime
¼ cup fresh cilantro
1 teaspoon ground cumin
½ teaspoon salt
In a bowl or trifle dish, layer half of the lettuce, topped with half the chips, then ½ the black beans, red pepper and tomato.
In a separate bowl, combine all the dressing ingredients, stirring well until fully incorporated.
Drizzle half the dressing on top of the vegetables in the bowl or trifle dish.
Sprinkle half the cheese on top of the dressing.
Repeat, beginning with the lettuce again.
Other ideas to add to this salad: corn, different types of beans, scallions, avocado
I am sure it is the chips that help make this salad more palatable to the little guys in our home, but if that’s what it takes to get a salad or two down, so be it!