8cupsgreens (such as kale or arugula)rinsed and ready to serve
2tablespoonsvinaigrette salad dressing
1cupchopped cherry tomatoes
1avocadopeeled and cut into wedges
4small flour tortillas
Instructions
Place the walnuts, cauliflower, jalapeno, and seasonings in a food processor. Pulse until the mixture resembles ground beef. Pour the cauliflower mixture onto a nonstick cookie sheet.
Bake the mixture at 375F. Each time the top gets browned, stir it, keep browning and stirring until the mixture is browned through. You will have to stir about every 8 minutes. The whole process takes about 35 minutes.
To make the salad bowl arrange the greens in the bottom of a bowl and top with dressing. Add the walnut/cauliflower filling followed by cherry tomatoes, avocado, and carrots. Warm the flour tortillas and serve to the side of the salad.
Notes
Chef's Tips: Choose a latin-style salad dressing with lime or cilantro for a flavor burst. You can also use oil and vinegar in place of the vinaigrette. Or use the filling to make city tacos instead of a bowl... or prepare a double batch and make both!Nutrition Information: Per 3-cup serving: 309 calories, 22g fat, 2g saturated fat, 0g trans-fat, 0mg cholesterol, 672 mg sodium, 28g carbohydrate, 5g fiber, 6g sugars, 10g protein.Copyright foodandhealth.com, reprinted with permission.