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Yield: Serves 4.
Recipes
Taco Tossed Salad
| Nutrition Information | |
| Calories: | 166 |
| Total Fat: | 6.5g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 7mg |
| Sodium: | 96mg |
| Carbohydrates: | 21g |
| Dietary Fiber: | 5.5g |
| Sugars: | 5.2g |
| Protein: | 8g |
| Vitamin A: | 2799.7iu (55%) |
| Vitamin C: | 36.9mg (61%) |
| Calcium: | 109mg (10%) |
| Iron: | 2.8mg (15%) |
Make this salad a meal with the addition of grilled chicken or fish. We also like to add corn on the cob.
Salad:
6 cups ready-to-serve romaine
1 cup drained kidney beans
2 cups cherry tomatoes, halved
1/4 cup shredded cheddar cheese
Toppings:
1 cup crushed tortilla chips
1/2 Tbsp oil
3 Tbsp vinegar
black pepper to taste
Directions:
Place all ingredients for salad (exclude toppings for now) in a large bowl and chill until ready to serve, up to 24 hours. When ready to serve, toss salad together with topping ingredients. Serve immediately.
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