Crunchy Garden Salad Tacos

Rated 4.6667/5 based on 3 customer reviews
  • Prep: 10 min
  • Cook: 00 min
  • Total: 10 min
  • Servings: 4–6

Ingredients (7)

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

Steps (2)

  • Step 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.
  • Step 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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Reviews
(3)

Write a review
Rated 4 out of 5 by from light taco dish i love this recipe because it is light on calories and makes a great luncheon dish, great recipe
Date published: 2012-10-13
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