An American Classic with a steak house vibe. Switch up your salad for this refreshing starter, green onion, tomatoes topped with smokey RollinGreens Ground Taco bits and dressed with ranch.
Ingredients
Serves: 4-6 People for dinner’s first course:
- 1 Bag RollinGreens Ground Taco ME’EAT
- 2 cups water (Ground Taco)
- 2 T Olive Oil (Ground Taco)
- 8-10 drops liquid smoke
- 4-6 iceberg wedges
- 2 Roma tomatoes
- 3 green onions
- ¼ cup half and half (nondairy creamer if vegan)
- ½ cup sour cream (cashew cream if vegan) (ranch)
- 1 piece garlic(ranch)
- 1/8 t black pepper(ranch)
- 1 T Chopped fresh parsley(ranch)
- ¼ t salt(ranch)
- ½ t onion powder (ranch)
Instructions
Preparation:
- Preheat Oven to 375 degrees F.
- Cut 5-6 Iceberg wedges. Wash and dry, then cover and place back into the refrigerator for a cold, crisp, refreshing crunch.
- Add 2 cups of water to a medium pot or pan. Add olive oil to water.
- Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco pack and add contents. Stir well.
- Stir 3-5 times throughout the cooking time. Cook for 7-10 minutes or until the water has evaporated. Once finished, turn off the burner and allow to cool for 5 -10 minutes.
Ranch:
- In a blender add: half & half, sour cream, garlic, salt, pepper, onion powder, chopped parsley and blend until creamy.
- Place ½ into serving bowl. Dress each salad before serving.
- Add Ground Taco ME’EAT to a baking sheet, add liquid smoke, then spread throughout the pan evenly.
- Bake for 10-15 minutes or unit crumbles get crispy.
- Remove from oven and allow to cool.
- Add to bowl for easy distribution with a spoon after the assembly of the wedge.
- Wash and cut tomatoes and green onions into ¼ inch dice.
Assemble:
- Remove washed wedges from refrigerator, place each one onto small salad plates.
- Add diced tomatoes and green onion to each salad.
- Dress each wedge with ranch.
- Sprinkle each plate with the smoked crumbles.
-Enjoy Chef Ko