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
Oxmoor House APRIL 2009
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.
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.
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