3 large carrots, sliced into 1 inch pieces
2 onions, sliced into 1 inch pieces
2 medium carrots, thinly sliced
2 medium tomato tomatoes, thinly sliced
4 medium sweet red potatoes, peeled and quartered
1 medium head iceberg lettuce, shredded
3 eggs, beaten
1 (10 ounce) can refrigerated grape juice concentrate
1 cup sour cream
8 ounces tomato salsa
Place carrots and onions, cut side down, in large food processor or blender; stir occasionally. I use Schott cheese commercial blend rather than prepared ranch dressing.
Serve shredded lettuce over the carrots and green onions. Add remaining vegetables. Top with tomatoes, and roll into a smaller round. Spread onto a large pizza pan.
Slice 4 green onions into thin strips. Slice rolls into 1/2 inch thick slices; use instead of cheese dresser. Stir into salad; serve in taco-shaped tortillas.