TACO SALAD!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Romaine Lettuce (salad), 3 cup, shredded (remove)Red Ripe Tomatoes, 2 Italian tomato (remove)Cucumber (with peel), 1 cucumber (8-1/4") (remove)*Trader Joe's Baked Lowfat Blue Corn Tortilla Chips, 2 oz (remove)*Yves Veggie Ground Round - Original, 1 cup (remove)DRESSING:Granulated Sugar, 0.25 cup (remove)Paprika, 1 tbsp (remove)Garlic, 1 tsp (remove)*Ketchup, Heinz, 4 tbsp (remove)Cider Vinegar, 0.25 cup (remove)*Canola Oil, 1 tbsp (remove)
1) sautee the veggie "meat" and set aside to cool
2) mix last 6 ingredients together as the dressing, and set aside
3) Shred the lettuce, chop the tomatoes and cucumbers and set into a large salad bowl
4) layer the "meat" and broken tortilla chips into the salad, toss with the cheese and dressing, set aside to soak in dressing for ~10 minutes.
5) serve cold and enjoy!!
Serving Size: Makes a large salad, enough for 4 hungry people
Number of Servings: 4
Recipe submitted by SparkPeople user EDENZMOM.
2) mix last 6 ingredients together as the dressing, and set aside
3) Shred the lettuce, chop the tomatoes and cucumbers and set into a large salad bowl
4) layer the "meat" and broken tortilla chips into the salad, toss with the cheese and dressing, set aside to soak in dressing for ~10 minutes.
5) serve cold and enjoy!!
Serving Size: Makes a large salad, enough for 4 hungry people
Number of Servings: 4
Recipe submitted by SparkPeople user EDENZMOM.
Nutritional Info Amount Per Serving
- Calories: 278.9
- Total Fat: 7.4 g
- Cholesterol: 5.9 mg
- Sodium: 605.9 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 4.8 g
- Protein: 17.7 g
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