Taco Salad

Name: Taco Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 cups coleslaw mix dry; 2 cups baby spinach; 1 large tomato chopped; 2 cups MorningStar Farms veggie beef crumbles; 1 can Bush's low sodium black beans rinsed; 1/2 packet low sodium taco seasoning; 1 cup non fat greek yogurt; 1 jalapeno seeded and diced; 1/2 cup fat free cheddar cheese; Cilantro for garnish

Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 4

Ingredients

4 cups coleslaw mix, dry2 cups baby spinach1 large tomato, chopped2 cups MorningStar Farms veggie beef crumbles1 can Bush's low sodium black beans, rinsed 1/2 packet low sodium taco seasoning1 cup non fat greek yogurt1 jalapeno, seeded and diced1/2 cup fat free cheddar cheeseCilantro for garnish

Directions

1. Preheat large skillet over medium heat and cook veggie crumbles until heated through. Add 1/4 cup water and 1/4 of taco seasoning packet. Stir to combine. Add black beans and simmer 5 minutes. Add jalapeno and remove from heat; set aside.

3. Combine remaining taco seasoning and yogurt and stir to combine well.

4. To assemble, place 1/2 cup baby spinach in a large bowl, top with 1 cup coleslaw mix and add 1/4 of bean mixture, 2 Tbsp cheese, a sprinkling of the tomatoes, and 1/4 of the yogurt dressing. Sprinkle with fresh chopped cilantro.

Serving Size:�Makes 4 HUGE salads

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 237.5
Total Fat: 2.4 g
Cholesterol: 2.5 mg
Sodium: 874.6 mg
Total Carbs: 33.9 g
Dietary Fiber: 8.9 g
Protein: 24.5 g

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