Crunchy Garden Salad Tacos

3 Reviews
  • Prep 10 m
  • Total 10 m
Servings: 4–6

Ingredients

  • ½ cup cheddar cheese grated
  • ½ head iceberg lettuce about 2 cups, shredded
  • ½ teaspoon freshly chopped tarragon
  • ¼ cup Hidden Valley® Original Ranch® Dressing
  • 1 cup carrots peeled, grated
  • 1 medium tomato stem removed, seeded, diced
  • 8–10 corn taco shells

Directions

  1. 1. In a large salad bowl, combine the carrots, lettuce, diced tomato, cheese, tarragon, and toss well to combine. Add the Hidden Valley® Original Ranch® Dressing and toss again. Stuff salad filling into corn taco shells and serve.
  2. 2. *Recipe only gluten-free when made with all gluten-free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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