Instructions: A spin on the garden salad, I make a taco salad, using TVP or veggie burgers cooked with diced onions and taco seasoning (Chili Man Taco Seasoning is perfect if its available in your area.) I layer that in the bottom of aluminum roasting pans. Next, I chop the lettuce, tomatoes, onions, and layer those, as well. I cover everything with low-fat taco chips, crushed. In the corners of the pan, I insert large plastic cups filled with sour cream, guacamole, jalapenos, and banana pepper rings so that people can add them or avoid them - to their liking. In place of the TVP, you might make some refried beans. For the dressing, I use salsa; I heat that and put that off to the very last so people can ladel it onto their salad as they wish - the hot salsa wilts the lettuce just a little bit, but makes the salad extra yummy for some reason. (Oh, I suppose you could add cheese, as well, for the cheese lovers.)

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