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Taco Salad with Cilantro-Lime Vinaigrette


Yield: 4 servings (serving size: 1 1/2 cups taco salad, about 1 tablespoon dressing, and 4 chips)
5 points plus

Calories: 198
Calories from fat: 50%
Fat: 11g
Saturated fat: 1.5g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 2.5g
Protein: 11.7g
Carbohydrate: 16.7g
Fiber: 4.3g
Cholesterol: 0.0mg
Iron: 2.3mg
Sodium: 328mg
Calcium: 35mg

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  • 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) $



Step 1

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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