Crunchy Garden Salad Tacos

Prep: 10 min
Cook: 00 min
Total: 10 min
Servings: 4–6

Reviews (4)

Rated 4.75/5 based on 4 customer reviews

Step By Step

Ingredients (7)

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

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
(4)

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Rated 5 out of 5 by Dad2013 from Excellent Taste I really enjoyed cooking this recipie! I love trying new things and you can't go wrong with tacos! I highly recommend trying these, delicious and easy to make.

Date published: 2019-04-14

Rated 4 out of 5 by scott4 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