Vegetarian Taco Salad For The Dieter Recipes

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VEGETARIAN TACO SALAD - LOW FAT



Vegetarian Taco Salad - Low Fat image

No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces kidney beans, rinsed and drained
8 3/4 ounces corn, drained
4 ounces green chilies
2 -3 roma tomatoes, diced
3 green onions, sliced
1 tablespoon taco seasoning
1/3 cup light sour cream
4 -5 cups mixed greens, shredded
5 ounces baked corn tortilla chips or 5 ounces polenta corn chips, broken

Steps:

  • Stir first seven ingredients (through sour cream) together in a large bowl until combined.
  • Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
  • Layer chips on serving plates and top with taco mixture.
  • Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

Nutrition Facts : Calories 367.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.8, Sodium 712.1, Carbohydrate 61.9, Fiber 10.7, Sugar 7.8, Protein 12.8

VEGETARIAN TACO SALAD



Vegetarian Taco Salad image

The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. -Susan LeBrun of Sulphur, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

4 whole wheat tortillas (8 inches)
6 cups shredded romaine
1/2 cup canned pinto beans, rinsed and drained
1 small tomato, chopped
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped green onions
2 tablespoons sliced ripe olives, drained
Sliced jalapeno peppers, optional
DRESSING:
1/2 cup fat-free sour cream
2 tablespoons fat-free ranch salad dressing
1 teaspoon taco seasoning
1/4 teaspoon hot pepper sauce, optional

Steps:

  • Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.

Nutrition Facts : Calories 257 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 485mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

VEGETARIAN TACO SALAD (FOR THE DIETER)



Vegetarian Taco Salad (For the Dieter) image

I originally made lettuce wraps with this, thinking of it as more of a taco, but I quickly found out that having the whole salad was much more filling.

Provided by VincentTouchedMe

Categories     Lunch/Snacks

Time 3m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 4

2/3 cup Morningstar Farms Meal Starters Grillers recipe crumbles
3 cups romaine lettuce
2 -3 teaspoons taco seasoning
taco sauce

Steps:

  • Heat griller crumbles according to package, adding water according to your taste for consistency.
  • Add taco seasoning and let heat for 30 seconds longer so that the onion bits soften. I add extra cumin here for a smokier flavor, but you could also had a TINY bit of cayenne if you like the heat.
  • Top lettuce with "meat," then sprinkle on taco sauce.
  • Enjoy! :3 You could also top with shredded cheese, sour cream, or tomatoes, but I don't like any of those.

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Top Asked Questions

What is in a vegetarian Taco Salad Bowl?
This vegetarian taco salad starts with a bed of crisp chopped romaine lettuce topped with black beans, pinto beans, sweet corn, sliced jalapeños, diced bell pepper, crushed tortilla chips, grated cheddar cheese, and juicy ripe tomatoes. That’s a whole lot of goodness in one salad bowl!
How do you make Mexican salad dressing with tortillas?
Remove tortillas from cups to cool on wire racks. In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients.
What do you put on a Black Bean Taco Salad?
For these baller black bean taco salads, I went with a bevy of fresh toppings including juicy ripe tomatoes, sweet yellow corn, crisp red bell pepper, flavorful grated cheddar cheese, and chopped scallions on a bed of romaine lettuce.
How do you make spring salad with avocado lime dressing?
Drizzle the salad with a creamy homemade avocado lime dressing. Place spring mix in a large bowl. Add black beans, tomatoes, corn, red onion, avocado, green onion, cilantro, cotija cheese and tortilla strips in a large bowl. Combine. To make dressing, add all dressing ingredients to a blender. Blend until smooth. Drizzle dressing over salad.

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