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.
16 light restaurant-style tortilla chips (such as Tostitos)
How to Make It
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.
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.
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Really great bright flavors from the cilantro-lime vinaigrette that balances well with the kick of your taco seasoning (mine was homemade and spicy). I used 2 cups cooked lentils instead of the Smart Ground; it turned out really well. Satisfied my taco/Mexican/Tex-Mex cravings while living abroad in Belgium. Easy, healthy, satisfying meal.
Okay, I admit I used ground beef in this recipe and substituted a can of southwest corn (corn, peppers & black beans) in place of the mushrooms, but it was an outstanding salad nonetheless! The dressing was to-die-for - the cilantro and lime flavors gave it a real kick! I will be adding this to my list of summertime favorites!
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