Entrée salads


Vegetarian Taco Salad


  • 4 cups shredded romaine lettuce (or substitute other types of lettuce)
  • 1 cup chopped, vine-ripened tomatoes
  • 1 avocado, pitted, peeled, and diced
  • 2 green onions, white and part of the green, chopped
  • 2/3 cup canned red kidney beans, rinsed and drained
  • 2/3 cup reduced-fat shredded sharp cheddar cheese (or use soy cheddar cheese)
  • 1/4 cup sliced black olives (optional)
  • Dressing:
    1/3 cup of your favorite salsa
    1/3 cup fat-free sour cream.
  • Garnish:
    2 ounces reduced-fat tortilla chips, broken slightly (or use regular tortilla chips).

1. Combine lettuce, tomatoes, avocado, green onions, kidney beans, cheese, and black olives, if desired, in a large serving bowl and toss to blend.
2. In a 2 cup measure, blend salsa with sour cream until fairly smooth. Drizzle over the salad ingredients and toss to blend well.
3. Sprinkle the chip pieces over the tops and serve!

4 servings

Nutritional Information:
Per serving: 282 calories, 13 g protein, 30 g carbohydrate, 13 g fat (3.7 g saturated fat, 7.1 g monounsaturated fat, 1.6 g polyunsaturated fat), 10 mg cholesterol, 7.5 g fiber, 350 mg sodium. Calories from fat: 42%.

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Last Editorial Review: 2/14/2006