Taco Salad

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

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