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)
For this salad, I used the same meat that the kids used on their nachos, so it has taco seasoning which adds some sodium, but not much in the way of calories. You’ll want to let the meat cool a little bit before placing it on your greens so the lettuce doesn’t wilt. This is also a great way to use leftover taco or burrito meat.
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.