Taco Salad with a Twist Recipe

Taco Salad with a Twist Recipe photo by Taste of Home

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You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. —Heather Carroll, Colorado Springs, Colorado

This recipe is:

Healthy

Quick

Diabetic Friendly

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Taco Salad with a Twist Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1 package (5 ounces) spring mix salad greens
1 large tomato, seeded and chopped
1 large red onion, chopped
1 medium ripe California Avocado, peeled and chopped
1 cup canned black beans, rinsed and drained
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup minced fresh cilantro
DRESSING:
1/2 cup salsa verde
1/2 cup fat-free plain Greek yogurt
2 tablespoons minced fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1-1/2 teaspoons honey
1/8 teaspoon pepper

Directions

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately. Yield: 4 servings.

Nutritional Facts 2 cups equals 277 calories, 14 g fat (3 g saturated fat), 10 mg cholesterol, 439 mg sodium, 29 g carbohydrate, 10 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.

Originally published as Taco Salad with a Twist in Healthy Cooking June/July 2011, p41

Spring Mix

Often labeled mesclun greens, this mixture of small, tender young salad greens and often tender herbs is available year-round in supermarkets. The mix can include such salad green varieties as oak leaf, mache, arugula, frisee, mizuna, endive and radicchio. Spring mix will stay fresh in the refrigerator for about a week. Wash, dry and dress these tender greens just before serving.