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Fresh garlic gives a zesty tang to this salad, but if you do not have any available or are not a garlic fan (gasp!), you can use the powder for a gentler touch of garlic. If you love garlic, use two crushed cloves!
1 (16-ounce) bag Romaine lettuce
1 yellow pepper
1/4 cup purple onion, thinly sliced
1 (10-ounce) box mushrooms
handful grape tomatoes
6 ounces taco chips
1/2 cup toasted slivered almonds
1 avocado, sliced (optional)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard
1/2 cup oil
1/4 cup vinegar
1/4 cup Heaven & Earth Ketchup
1/4 teaspoon garlic powder or 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
Place lettuce in large bowl.
Slice pepper into half-rings and add to bowl with purple onion.
Slice mushrooms, halve grape tomatoes and slightly crush taco chips; add to bowl with remaining salad ingredients.
Combine dressing ingredients in a separate bowl and mix well.
Immediately before serving salad, pour dressing over salad and toss.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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