Recipe: Vegetarian Ranch Taco Salad
1 Tbs. Dry Ranch salad dressing mix
1 Tbs. Dry taco seasoning mix
1/2 C. Fat-free mayonnaise or salad dressing
1/2 C. Nonfat milk
Black Bean Taco Salad
1 package (10 oz.) Mixed salad greens
1/2 C. Fresh cilantro leaves
1 C. Peeled, julienned jicama
1 can (15 oz.) Black beans, drained
1 (about 1 C.) Mango, peeled and cut into cubes
1/4 C. Chopped dry roasted peanuts
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. Serves 4
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.
To reduce fat: omit peanuts and use low-fat baked tortilla chips.