Taco Salad
Salads should never be boring.
Ingredients
Boosh Chili
Iceberg or romaine lettuce, chopped or torn into bite size pieces
Carrots, peeled and diced
Bell peppers (red, yellow, or green), seeded and diced
Sweet onion, peeled and diced (optional)
Vegan dressing of choice (vegan ranch works well)
Cilantro
Tortilla chips
Directions
Pour chili into a small pot and cook over medium heat until it starts to boil, remove from heat and set aside.
Place prepared lettuce in a large serving bowl; add some chili followed by diced vegetables. Pour in dressing and toss to combine. Crumble tortilla chips and place on top. Finish with a few cilantro leaves and serve immediately.
You can also prepare and serve this dish in individual bowls.
