Taco Salad with Lime Cilantro Dressing

This dressing was amazing! It had a strong flavor like many other favorite recipes using cilantro and lime along with......lots of oil. In the cookbook Forks Over Knives they use beans as the base for many dressings. I love this idea! They have a dressing similar to this one...but I changed a few of the spices and added a couple ingredients. Ha! I guess I modified it :) my kids loved it! We also used the dressing on our Veggie burgers this past weekend. It gave it amazing flavor! Hope you enjoy! 

Taco Salad With Lime Cilantro Dressing

6-8 cups mixed greens

1 large bunch cilantro, rinsed and chopped

4-6 scallions sliced

2-3 tomatoes, diced

1 cucumber, diced

6-10 corn tortillas

For Dressing:

1 cup white beans

 (any kind of white bean, including cannellini beans)

2 cups cilantro

1/2 cup almond milk
1/4 cup lime juice

2 teaspoons cumin

1 teaspoon salt

4 cloves garlic, crushed

To make the tortilla chip strips, preheat oven to broil on high. Using a large cookie sheet, spray with nonstick spray. Cut the corn tortillas into strips and place on the cookie sheet. Spray the strips with nonstick spray and sprinkle salt if so desired. Broil only a few minutes, turn strips over and broil only about another minute. They brown quickly! Do not leave them for long. Check them every minute.

For the dressing: combine all ingredients in a blender and blend well. Add a little more milk until desired consistency is reached. 

Assemble all ingredients for the salad. Pour dressing on each individual salad. Serves 4-6

Baked Tofu Nuggets

I haven't always enjoyed tofu and this last year I've actually changed my mind. It's really all about how you cook it. This recipe is easy. Dan still isn't a if fan of tofu, but all 5 of my kiddos loved these even if he wouldn't partake :) I will give you the recipe for what I made my family...reduce the amount if you need to make less.

Baked Tofu Nuggets

2 packages extra firm tofu cut into small squares

1-2 tablespoons olive oil

1/4 cup spelt flour

1/4 cup cornmeal

1/2 teaspoon salt

1 tablespoon nutritional yeast

Heat oven to 400. In a bowl combine the tofu squares and olive oil. In a gallon bag combine the spelt, cornmeal flour, salt and nutritional yeast. Place a fourth of the tofu in the gallon bag and shake. Place on a large cookie sheet. Bake for 20-25 minutes or until outsides are crispy and slightly toasted.