Taco Salad with Cilantro-Lime Vinaigrette

Photo: Oxmoor House
An ice-cold beer is all you need to complete the meal with this main-dish salad that's topped with a zesty cilantro-lime dressing. The mushrooms add meaty texture and flavor. Try rolling up the salad mixture in iceberg lettuce leaves for a quick-and-easy variation.

Prep: 5 minutes; Cook: 5 minutes

Yield:

4 servings (serving size: 1 1/2 cups taco salad, about 1 tablespoon dressing, and 4 chips)

Recipe from

Recipe Time

Prep: 11 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 198
Caloriesfromfat 50 %
Fat 11 g
Satfat 1.5 g
Monofat 5.8 g
Polyfat 2.5 g
Protein 11.7 g
Carbohydrate 16.7 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 328 mg
Calcium 35 mg

Ingredients

Cooking spray
1 (8-ounce) package presliced mushrooms
2 cups refrigerated meatless fat-free crumbles (such as Lightlife Smart Ground)
2 teaspoons 40%-less-sodium taco seasoning
1 (8-ounce) package shredded iceberg lettuce
1 cup (1/8-inch-thick) slices red onion
Fresh salsa (optional)
Preshredded reduced-fat Mexican blend cheese (optional)
16 light restaurant-style tortilla chips (such as Tostitos)

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and taco seasoning. Cook 2 minutes or until thoroughly heated; set aside.

2. Layer lettuce, onion, and crumbles mixture evenly on each of 4 plates. Top with salsa, if desired; drizzle evenly with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve each salad with tortilla chips.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast

April 2009