Vegetarian
Ranch Taco Salad
- Taco Dressing:
1 tablespoon dry ranch salad dressing mix
1 tablespoon dry taco seasoning mix
1/2 cup fat-free mayonnaise or salad dressing
1/2 cup nonfat milk
Black Bean Taco Salad:
1 (10-ounce) package mixed salad greens
1/2 cup fresh cilantro leaves
1 cup peeled, julienned jicama
1 (15-ounce) can black beans, drained
1 mango (about 1 cup), peeled and cut into cubes
1/4 cup chopped dry roasted peanuts
Lime wedges
Tortilla chips
- Combine dry salad seasoning
mixes, milk and mayonnaise; whisk until well blended. Set aside.
- Combine salad greens,
cilantro, jicama, beans and mango in large salad bowl. Top with
peanuts.
- Serve with dressing, lime
wedges and tortilla chips.
Makes 4 servings.
Tip: To reduce fat, omit
peanuts and use low-fat baked tortilla chips.
Nutrition Facts Per Serving:
232 calories, 5g fat, 13% of calories from fat, >1g saturated
fat, less than 1mg cholesterol, 885mg sodium, 36g carbohydrate,
8g (or 33% of daily value) fiber, 10g protein, 3358 IU (or 67%)
Vitamin A, 25mg (or 41%) Vitamin C, 98mg (10% calcium, 3mg (or
15%) iron.
Recipe provided courtesy
of The Association For Dressings and Sauces.