TACO SALAD

By ldelmas

Ingredients

• Dressing:
• Makes 4 servings
• Ingredients
• 1 ⁄3 cup light sour cream
• 1 ⁄3 cup low-fat yogurt
• 1/2 cup chopped cilantro, loosely packed
• 2 tablespoons lime juice (about 1 lime)
• 1 ⁄8 teaspoon garlic salt
• Salad:
• 1 medium red bell pepper, diced
• 3 ⁄4 pound lean ground beef
• 1/2 teaspoon chili powder
• 3 ⁄4 cup salsa
• 6 cups chopped romaine lettuce
• 2 green onions, sliced
• 3 ⁄4 cup low-fat Mexican blend cheese
• 2 medium tomatoes, cut into wedges
• Reduced fat tortilla strips, optional

Preparation

Step 1

Instructions

1. For the dressing, combine all the ingredients in a blender and blend until smooth.

2. For the salad, spray a large non-stick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3 to 4 minutes or until slightly softened. Add the beef and chili powder to the pan and sauté 5 to 6 minutes or until meat is well browned. Stir in the salsa and cook for one minute to combine. Remove from heat.

3. To assemble, place 1½ cups chopped lettuce on each of four plates. Top each salad with 3/4 cup of the meat mixture. Sprinkle on ¼ of the green onions, 3 tablespoons cheese, and 3 tablespoons of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.