Vegetarian Taco Salad For The Dieter Food

VEGETARIAN TACO SALAD - LOW FAT

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.

VEGETARIAN TACO SALAD

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
• Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
• Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

VEGETARIAN TACO SALAD (FOR THE DIETER)

Steps:

• Heat griller crumbles according to package, adding water according to your taste for consistency.
• Add taco seasoning and let heat for 30 seconds longer so that the onion bits soften. I add extra cumin here for a smokier flavor, but you could also had a TINY bit of cayenne if you like the heat.
• Top lettuce with "meat," then sprinkle on taco sauce.
• Enjoy! :3 You could also top with shredded cheese, sour cream, or tomatoes, but I don't like any of those.

VEGETARIAN TACO SALAD

Steps:

• In a small jar with a tight fitting lid, combine the dressing ingredients. Shake to combine.
• In large salad bowl, combine the lettuce, black beans, corn, tomatoes, and red pepper. Toss with the dressing.
• Plate the salad into four bowls.
• Sprinkle 1/4 cup cheese, chopped green onions, 1/4 avocado, and 1/4 cup tortilla strips onto each individual salad.
• Finish with sour cream, and season to taste.
• Serve immediately.

TERRIFIC TACO SALAD (DIABETIC, VEGETARIAN FRIENDLY)

Steps:

• Combine ground burger, cumin and salsa in microwaveable bowl; cover with paper towel.
• Microwave on HIGH 1 to 2 min or until heated through, stirring after each 30 sec's
• Place 1-1/2 cups of the lettuce on each of 2 salad plates; top evenly with the beans, corn, peppers and ground burger mixture.
• Sprinkle with the cilantro and lime juice.

QUICK VEGETARIAN TACO SALAD

Steps:

• Put diced tomatoes and taco seasoning mix into a pan on medium-low heat.
• Rinse the diced tomato can with 1/4 cup water and add that to pan.
• Stir taco mix in thoroughly.
• Add the Prime Grillers Crumbles and the corn, and stir occasionally until heated through.
• Add the beans and stir just until heated.
• While mixture is heating, rinse and pat or spin dry the lettuce, and tear it into bite-size pieces.
• Pile the lettuce onto plates, and top with taco mixture.
• Top with grated cheese if desired.
• Crumble two taco shells on top of each salad.
• If you would like extra sauce, make and top with the optional dressing.

VEGAN TACO SALAD

Steps:

• In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes., In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, poor over salad and toss to coat. If desired, serve with lime wedges.

VEGETARIAN TACO SALAD

Steps:

• Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.