Rating: 4.5 stars
2 Ratings
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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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
11 mins
cook:
5 mins
total:
16 mins
Yield:
4 servings (serving size: 1 1/2 cups taco salad, about 1 tablespoon dressing, and 4 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

198 calories; calories from fat 50%; fat 11g; saturated fat 1.5g; mono fat 5.8g; poly fat 2.5g; protein 11.7g; carbohydrates 16.7g; fiber 4.3g; iron 2.3mg; sodium 328mg; calcium 35mg.
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