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Honey Mustard Taco Salad

Honey Mustard Taco Salad
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Honey Mustard Taco Salad

Honey Mustard Taco Salad

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A crunchy family-style lettuce salad with colorful peppers, avocado, corn, and BBQ tortilla chips, finished with an easy honey-mustard mayonnaise dressing. The old card had the dressing but no salad quantities, so the approved final supplies practical amounts and protects the crunch by adding the chips only at serving time.
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Prep Time 20 minutes
Course: Pareve Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 Romaine lettuce large head, chopped (about 8 cups)
  • 2 Colored bell peppers total, any combination, diced or thinly sliced
  • 1 Avocado large, diced
  • 1 cup Corn / about 165 g, drained if canned
  • about 2 cups BBQ tortilla chips / 60 g, lightly crushed
Honey Mustard Dressing
  • 1/4 cup Honey (85 g)
  • 1/4 cup Mustard (60 g)
  • 1/2 cup Mayonnaise (120 g)

Equipment

  • Very large salad bowl
  • Small bowl and whisk
  • Salad spinner or clean towels for drying lettuce
  • Sharp knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Wash and dry the romaine very well, then chop it into bite-size pieces. Place it in a large salad bowl.
  2. Add the colored peppers and corn. Keep the avocado and tortilla chips aside for the moment.
  3. In a small bowl, whisk together the honey, mustard, and mayonnaise until completely smooth.
  4. Pour about two-thirds of the dressing over the lettuce mixture and toss. Add more dressing only as needed.
  5. Gently fold in the diced avocado.
  6. Immediately before serving, add the lightly crushed BBQ tortilla chips and toss once or twice – just enough to distribute them without crushing them further.

Notes

Recipe #160
Category: Pareve Salad
Yield: About 6-8 servings
Method: Toss and serve
Prep: About 20 minutes
Cook: None
Difficulty: Easy
Recipe Details
Kosher: Pareve when made with pareve mayonnaise and certified chips. Texture: Crisp lettuce and peppers, creamy avocado, juicy corn, and crunchy chips. Flavor: Sweet, tangy honey mustard with smoky BBQ crunch.
Chips Go In Last
BBQ tortilla chips are part of the texture, not just a garnish. Keep them separate until the salad is dressed and ready to go to the table, then toss them in at the very end.
What a Beginner Should Look For
Lettuce should be dry and crisp, the dressing should lightly coat rather than weigh it down, avocado pieces should stay intact, and the chips should still crunch when the salad reaches the table.
Dry Lettuce Matters
Water left on washed lettuce dilutes creamy dressing and makes chips soggy faster. Spin or towel-dry the romaine thoroughly before building the salad.
Beginner Tips
  • Prepare the dressing ahead, but wait to dress the salad until close to serving.
  • Use any two colored peppers you like.
  • Drain canned corn thoroughly.
  • Cut the avocado last so it stays fresh and green.
  • Add the chips only seconds before serving.
Troubleshooting
Salad gets soggy quickly: Use drier lettuce and add chips later. Dressing is too sweet: Whisk in a little extra mustard. Dressing is too sharp: Whisk in a little extra mayonnaise or honey. Avocado is breaking apart: Fold it in gently after the first toss instead of tossing it from the beginning.
Variations
  • Use roasted corn for a deeper flavor.
  • Add sliced scallions for more bite.
  • Serve the chips on the side so each person can add their own crunch.
Make Ahead, Storage & Freezing
Dressing: Refrigerate airtight up to 5 days. Undressed salad base: Refrigerate up to 2 days. Once dressed and mixed with avocado and chips, serve promptly; leftovers will soften. Freezing is not recommended.
Tip to Hand Down
Crunchy ingredients have their own timing. Build the salad first, dress it, then add the fragile avocado and crunchy chips at the end – that small order of operations makes a big difference.

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