Spicy "Taco" Salad

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Spicy "Taco" Salad

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This recipe offers Tex-Mex sensibilities without fatty meat or a deep-fried shell.

Ingredients: 
  • Sturdy mixed greens like romaine, spinach, and green-leaf lettuce
  • Chopped carrots
  • Black beans, rinsed
  • Chopped low-fat jalapeno Cheddar, pepper Jack, or habanero cheese
  • Chunked avocado (about a half per serving)
  • Olive oil or hot-pepper-infused olive oil
  • Lemon juice
  • Salt and freshly ground black pepper, to taste
  • Cumin
Directions: 
  1. Layer the first five ingredients in a medium bowl or on a dinner plate.
  2. Drizzle oil over salad, then the lemon juice. Sprinkle with salt, pepper, and cumin.
  3.  Serve with baked corn chips or tortillas for wrapping.

 

Notes: 

*Top with sliced, grilled chicken breast for a dinner entree.

** Trying to save money (and calories) by bringing your lunch to the office? Layer this salad in reverse order into a large glass storage jar. Add the lemon juice, oil, and salt and pepper before lightly packing the greens on top. Empty the jar into a bowl or onto corn tortillas you can fold before eating.

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