Taco Salad with Cilantro-Lime Vinaigrette

Taco Salad with Cilantro-Lime Vinaigrette
Photo by Oxmoor House

Ingredients

  • 2 cups refrigerated meatless fat-free crumbles (such as Lightlife Smart Ground)
  • Cooking spray
  • Cooking spray
  • 2 cups refrigerated meatless fat-free crumbles (such as Lightlife Smart Ground)
  • 1 (8-ounce) package shredded iceberg lettuce
  • 1 (8-ounce) package shredded iceberg lettuce
  • Cilantro-Lime Vinaigrette
  • + 13 more ingredients
    • Fresh salsa (optional)
    • 1 (8-ounce) package presliced mushrooms
    • 2 teaspoons 40%-less-sodium taco seasoning
    • 2 teaspoons 40%-less-sodium taco seasoning
    • 1 cup (1/8-inch-thick) slices red onion
    • 1 cup (1/8-inch-thick) slices red onion
    • 16 light restaurant-style tortilla chips (such as Tostitos)
    • 16 light restaurant-style tortilla chips (such as Tostitos)
    • Cilantro-Lime Vinaigrette
    • 1 (8-ounce) package presliced mushrooms
    • Fresh salsa (optional)
    • Preshredded reduced-fat Mexican blend cheese (optional)
    • Preshredded reduced-fat Mexican blend cheese (optional)

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 pl...

View full recipe at My Recipes

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