Fiesta Taco Salad.

I’ve been craving fiesta taco salad ever since I first made a month or so ago!  Tonight’s variation was a bit more stripped-down than the last time I made it, primarily because LeeLee was at a meeting (another one!) tonight and I didn’t feel the need to pile my plate high with toppings!  Tonight’s salad didn’t miss a beat – with tortilla chips topped with lettuce, ground “beef,” fresh cherry tomatoes, and Daiya pepper jack vegan cheese, what’s not to love?  Top the whole thing off with a homemade dressing (more on that in a second), and you’ve got a great, light meal that’s filling, too.

I did add a few garnishes, of course.  As I cooked the “beef” in a sautee pan, I added a liberal amount of adobo seasoning for good measure; I found that to be a less salty, more flavorful taste than the taco seasoning packet I used last time around.  And I purchased sliced black olives for the occasion but completely forgot to use them!  So they’ll keep in the cabinet for another time.

Now, about that dressing.  It’s embarrassingly simple to make, and so very tasty (if I do say so).  Simply put several tablespoons of mayonnaise (I used Vegenaise) into a bowl or a jar and add a teaspoon of lemon juice and two teaspoons of olive oil.  Add salt and pepper to taste and then whisk the dressing together to see what you’ve got.  Too lemony?  Add some olive oil or mayo.  Too olive oily?  Add lemon juice or, yes, mayo.  Too much mayo?  Add more of the other two ingredients.  You really can’t hurt this dressing, and it’s made in a snap.

We’ve got plenty of all the ingredients left over, even after yours truly had two helpings for dinner, which means LeeLee will have plenty in the fridge for after his meeting tonight.  Or we can both enjoy leftovers for lunch tomorrow!  The best of both worlds.

:)