Mexican Tostada Salad

Submitted by Chef mariajane

"Layered with taco-style ingredients, this colorful salad is bursting with fresh market vegetables. Sturdier lettuce, suce as iceburg, romaine or leaf, is the best here. No tostada?? Use handfuls of tortilla chips or broken taco shells. If desired, garnish with spoonfuls of sour cream or plain yogurt and lime wedges."

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 5

ingredients

• 2 tablespoons vegetable oil
• 1⁄2 onion, diced
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1⁄2 teaspoon ground coriander
• 1 (340 g) package yves veggie ground round (precooked soy protein mixture)
• 3⁄4 cup tomato juice
• 5 cups lettuce, shredded
• 10 tostadas
• 1⁄2 cup salsa
• 1⁄2 cup old cheddar cheese or 1/2 cup monterey jack cheese, shredded
• 1 avocado, peeled, pitted and chopped
• 2 plum tomatoes or 2 vine-ripened tomatoes, chopped
• 2 green onions, sliced

directions

1. In skillet, heat oil over medium heat; fry onion and garlic, stirring occasionally, for 3 minutes. Add chili powder and coriander; fry until onion is softened, about 2 minutes. Add soy protein mixture and tomato juice, breaking up with a spoon. Cook until very thick, about 5 minutes.
2. Place small handfuls of lettuce on each of 5 plates or shallow bowls. Top each with 1 tostada, another handful of the remaining lettuce, 1/4 cup of the soy protein mixture, then some each of the salsa, cheese, avocado, tomatoes, and green onions. Repeat layers once.