Taco Salad

Name: Taco Salad Recipe
Yield: 6
Ingredients: 1 can black beans rinsed and drained; 1 can corn drained; 1 cup diced fresh tomatoes; 4 cups shredded cabbage; 1 cup shredded carrot; 1/4 cup salsa; 1 TB reduced calorie ranch dressing; 1 TB Lime juice; 2 TB fresh chopped cilantro; 3 cups shredded romaine or leafy lettuce or spinach; 6 oz crushed tortilla chips (1 oz per serving); 1 1/2 cup shredded reduced fat cheddar cheese

(1)

Number of Servings: 6

Ingredients

1 can black beans, rinsed and drained1 can corn, drained1 cup diced fresh tomatoes4 cups shredded cabbage1 cup shredded carrot1/4 cup salsa1 TB reduced calorie ranch dressing1 TB Lime juice2 TB fresh chopped cilantro3 cups shredded romaine or leafy lettuce or spinach6 oz crushed tortilla chips (1 oz per serving)1 1/2 cup shredded reduced fat cheddar cheese

Directions

Mix all ingredients except lettuce, tortilla chips and cheese in a large bowl with a lid. Cover and shake to distribute dressing. Just before serving, lay 1 oz crushed tortilla chips on a plate, top with 1/2 cup lettuce, 1/6 of the salad mixture, warm chicken taco filling, and 1/4 cup shredded cheese. Chicken taco filling 1/6 recipe adds 132 calories, 1 gram fat.

Number of Servings: 6

Recipe submitted by SparkPeople user LACROIB.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 370.5
Total Fat: 15.2 g
Cholesterol: 20.7 mg
Sodium: 900.6 mg
Total Carbs: 48.4 g
Dietary Fiber: 10.0 g
Protein: 16.7 g

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