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Smoked Taco Crumble Wedge Salad

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.


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)



  • 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.


  • 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.


  • 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