Taco Salad with Cilantro-Lime Vinaigrette |
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Prep Time: 11 Minutes Cook Time: 5 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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. Ingredients:
cooking spray |
1 (8-ounce) package presliced mushrooms |
2 cups refrigerated meatless fat-free crumbles (such as lightlife smart ground) |
2 teaspoons 40%-less-sodium taco seasoning |
1 (8-ounce) package shredded iceberg lettuce |
1 cup (1/8-inch-thick) slices red onion |
fresh salsa (optional) |
cilantro-lime vinaigrette |
preshredded reduced-fat mexican blend cheese (optional) |
16 light restaurant-style tortilla chips (such as tostitos) |
Directions:
1. 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.
2. 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.
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