VEGETARIAN TACO SALAD - LOW FAT
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
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
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Samuel Okiror
[email protected]This salad is a must-try for anyone who loves Mexican food. It's easy to make and always a hit with my guests.
Abababba Ababab
[email protected]I've never been a big fan of vegetarian food, but this salad changed my mind. It's so flavorful and satisfying. I'll definitely be making it again!
Carolyn Bonus
[email protected]This salad is a great make-ahead meal. You can make it ahead of time and store it in the fridge for later. It's also a great option for a packed lunch.
Tushar Sutradhar
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste. I like to add a bit of chopped cilantro and jalapeno to give it a little kick.
Ox Loop
[email protected]This salad is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this salad is a great way to use them up.
Saba Mughal
[email protected]I'm so glad I found this recipe. It's a healthy and delicious way to enjoy Mexican food. I've made it several times and it's always a hit with my friends and family.
jjosh _ZA
[email protected]This salad is simply delicious. It's the perfect combination of flavors and textures. I love the smoky flavor of the black beans and the sweetness of the corn. The avocado dressing is also to die for.
Alinda Joan
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it without complaint. I think the key is in the variety of textures. The crunchy tortilla chips and creamy avocado dressing really make the dish.
Aliwala soomro
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber. I feel full and satisfied after eating it.
Nouman Abbasi
[email protected]I'm not a vegetarian, but I love this salad. It's so refreshing and flavorful. I especially love the avocado dressing. It's so creamy and delicious.
Haroon Roni
[email protected]This is my go-to recipe for a healthy and satisfying lunch. It's easy to make and always turns out delicious. I love that I can customize it with my favorite toppings.
Asma Nawaz
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved it, even the meat-eaters. I think the key is in the dressing. It's so flavorful and really brings the whole dish together.
Paind Malang
[email protected]This salad is so fresh and flavorful. The dressing is light and tangy, and the vegetables are crisp and colorful. I will definitely be making this again!
Ikram Jani
[email protected]I've tried many vegetarian taco salad recipes, but this one is by far the best. The combination of flavors and textures is perfect. I especially love the addition of the black beans and corn. They add a nice sweetness and crunch.
Thabile Masala
[email protected]This vegetarian taco salad is a delicious and healthy meal that's perfect for a quick and easy dinner. The recipe is easy to follow and the ingredients are easy to find. I made it for my family and they loved it! My kids especially enjoyed the crunch