At least once a week, we have Mexican food at our house. It's really probably more like 2 or 3 times a week, but who's counting?
It's really easy to make the kids tacos or nachos for dinner, and convert that into a taco salad for myself-- saving calories and fat grams by skipping the tortillas or chips.
That's exactly what I did for this week's featured salad.
2 c. salad greens
1/4 c. Chopped Tomato (8 calories)
1/4 c. Drained Black Beans (62 calories)
1/4 c. Seasoned, Browned Ground Turkey (130 calories)
1/4 c. Sliced Olives (43 calories)
1/4 c. Sliced or Chredded carrots (20 calories)
2 tbsp. Bolthouse Avocado Cilantro Dressing (40 calories)
The dressing is a yogurt based dressing, so it's creamy, without the calories and fat grams of a creamy dressing. You'll find these in the refrigerated section of your produce department. I'm not a big fan of cilantro, but this dressing has a unique flavor that's not overwhelming, and not too spicy. Definitely give it a shot!
Just remember to keep the dressing on the side and dip your fork in it before harpooning some greens and fixings onto it-- you'll leave calories on the table that way.