June 2006 | Party Taco Salad
Perfect for a gathering on a warm evening. This recipe was taken from the Talking Circle cookbook, Recipes to Talk About.
Ingredients
- 1 large head romaine lettuce, chopped
- 1/2 head purple cabbage, finely chopped
- 1 red or orange bell pepper, chopped
- 1 green bell pepper, chopped
- 2 avocados, chopped
- 2 cans reduced sodium black beans, dried
- 3 cups chopped cooked chicken (optional)
- 16 ounce container fresh salsa
- Few handfuls of reduced fat or baked tortilla chips
- Dressing (a tasty, healthy alternative to bottled ranch):
- 1/2 cup reduced fat mayonnaise (Best Foods Lite is RD pick)
- 1/2 cup fat-free sour cream
- 1/2 cup fat-free milk or buttermilk, you may use more milk until desired consistency
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Mrs. Dash, Vegit, or other low sodium seasoning
- Pepper to taste
Instructions
- Combine dressing ingredients and whisk until smooth consistency. Chill for at least 30 minutes.
- In a large bowl, combine chopped vegetables, beans, chicken (if desired), and salsa.
- Crunch tortilla chips as you add them to the bowl.
- Mix ingredients.
- Add desired amount of dressing and toss before serving.
Diet Tip: Select a rainbow of colors when choosing vegetables. This will ensure a variety of nutrients and add eye appeal to meals.
Nutrition Facts
Makes 16 servings.
- Calories: 248
- Total Fat: 12g
- Saturated Fat: 2.5g
- Cholesterol: 39mg
- Sodium: 329mg
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
