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Gluten-Free Taco Salad on Spring Lettuce Mix

For a mostly made-from-scratch supper that I can safely describe as “unprocessed,” we had this gluten-free taco salad with cucumber, onion and tomato on a spring salad mix, with tortilla chips surrounding it.

Gluten-Free Taco Salad on Spring Salad Mix

Gluten-Free Taco Salad on Spring Salad Mix

This salad will put greens and chili in any husband’s diet.  It’s made with lean chili (a GREAT source of protein), homemade beans (Fabulous fiber), and fresh spring salad mix (lots of vitamins and nutrients there, especially A and C) to give it some crunch.  Our usual chili and beans combination uses lean ground beef and pinto beans, but any chili recipe will work, including chicken or vegetarian chili, with your favorite beans.

If you use canned beans, check the ingredients carefully — that should be a very short list!  When I cook beans in a crockpot, I season them with salt, pepper, parsley (or cilantro), and sometimes a little bouillon.  The bouillon is probably the most difficult ingredient to find gluten-free, organic and minimally processed, so check that carefully. Or, use your own homemade stock.

Add some taco chips (whole grain cornmeal, oil and salt) or make your own from tortillas.  Heat some oil in a skillet, cut your tortillas in quarters and fry a few at a time until they just begin to brown.  They’ll taste so good you won’t want to buy ready-made anymore!

If you want some salad dressing, you may have your own favorite, unprocessed one, but personally I like fresh salsa as a dressing for this salad.  The picture shows my hubby’s plate (he did not take the pledge to eat unprocessed anything in October — he’s unrepentant about his eating habits!), so he had ranch dressing.

Gluten-Free Taco Salad on Spring Lettuce Mix

Ingredients:

1 Pound Chili and Beans, cooked (or try this recipe, Chili with Tomatoes)

6 Cups Spring Lettuce Mix

1 Large Tomato, diced

1/4 Small Sweet Onion, chopped

1 Small Cucumber, cut in chunks

1/2 Cup Quick Salsa (or your favorite)

6 Ounces Tortilla Chips

Directions:

Heat the chili and beans. Remove from the burner to cool just long enough to toss the salad.  Prepare the salad mix by combining the spring lettuce mix, tomato, onion and cucumber. Arrange the salad on each plate, with tortilla chips around the side. Put the chili and beans on top of the salad mix. Top with salsa or other dressing.

Pass extra hot sauce if desired.

Serves 2.

This is a frugal recipe for those with gluten intolerance or gluten sensitivity, but it is also popular with people who have no food allergies. It is gluten-free (contains no wheat, barley or rye flour), nut-free and refined sugar-free.

Be sure you always check all your ingredients each time you buy them to make sure that nothing contains any gluten.

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Enjoy!

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