Taco Salad with Cilantro-Lime Vinaigrette

Yield: 4 servings (serving size: 1½ 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

Taco Salad with Cilantro-Lime Vinaigrette

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  • Prep Time


  • Total Time


  • Servings



  • 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 (⅛-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) $


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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