Amy Swanson (conceptualized) wrote in vegancooking,
Amy Swanson
conceptualized
vegancooking

Easy taco salad.

There aren't any exact measurements for this, but I'm really just posting it in case any of you need quick food on the go. Really, you can add or subtract anything.
I used:
About a handful of crushed corn chips.
About half a bowl of lettuce.
Tons of black olives (I loooove black olives).
Between a half and 3/4 cup medium salsa (depending on how big of a salad you're making.)
Approximately 1/4 cup tofutti sour supreme.
Some shredded Follow Your Heart nacho cheese!
Options that would top this salad off: Black beans, corn, brown or spanish rice, veggie crumbles, guacamole and/or anything you can think of!

I've found that Follow Your Heart has the best vegan mozzarella in my opinion, so when I saw the nacho cheese I decided to try it, and let me just say it rules hard. Works perfect on nachos and on this salad! I made this in less than five minutes before I rushed into work and it was absolutely delicious. I am not a huge salad fan, but this was awesome.

Also, I was wondering if anyone has any good recipes using any Follow Your Heart cheese?
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