Taco Salad Crunch "Riff"

I have been following Mrs. Criddle's Kitchen Since I began Trim Healthy Mama. (THM) I have always wanted to try her Taco Salad Crunch. It looked so yummy and satisfying. I just bever had all the ingredients around to make it. Tonight I decided to make a "riff" if you will on her recipe. You can find her original recipe here.

This Is My "Riff"

Ingredients

THM E - 6 servings

1 pound lean ground white turkey meat, cooked with taco seasoning

1 pund of frozen riced cauliflower, cook with the meat

2 cans of drained black beans

2 cups frozen corn, thawed

3 cup romaine lettuce

1/2 of a medium diced red onion

2 Angelic 7-grain sprouted wraps + 1 beet sprouted wrap (I cut these into triangles. Placed them on a baking sheet and baked at 400 degrees for 10 minutes. 8 minutes would have been better they were a little dark. I lightly sprayed the with coconut oil and sprinkled with salt. Just like chips!)

I used Mrs. Criddle's Italian Dressing right from her website as a guide. I put all the ingredients in a jar, put a lid on it, and shook it up until it was mixed well.

Italian Dressing

1 tbsp. olive oil (extra virgin)

3 tbsp. white vinegar

1/2 tsp of salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp THM Sweet Blend

Mix all the ingredients into a big bowl. In her recipe she crushes up the chips into the salad. I did mine on the side because Pat and I ate the sprouted chips. The boys had the organic tortilla chips we get from Costco.

This recipe got a 5 star rating from the boys. They all loved it! How's that for a mom win!

The boys bowls.