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Vegetarian Taco Salad
Topic Started: October 1, 2008, 11:46 am (63 Views)
Roadbuster
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Roadbuster
Ingredients
4 whole wheat tortillas (8 inches)
6 cups shredded romaine
1/2 cup canned pinto beans, rinsed and drained
1 small tomato, chopped
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup chopped green onions
2 tablespoons sliced ripe olives, drained
Sliced jalapeno peppers, optional

DRESSING:
1/2 cup fat-free sour cream
2 tablespoons prepared fat-free ranch salad dressing
1 teaspoon taco seasoning
1/4 teaspoon hot pepper sauce, optional

Directions
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 and toss to coat. Serve in tortilla bowls. Yield: 4 servings.

Cook's Notes: ”Nutritional Analysis: 1 tortilla bowl with 1-1/4 cups dressed salad equals 194 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 489 mg sodium, 38 g carbohydrate, 5 g fiber, 10 g protein. Diabetic Exchange: 2-1/2 starch.”
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Roadbuster
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Roadbuster
This is actually one of my wife's favorite quick-meals when she wants Mexican on a weeknight.
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Blue Phoenix
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where are the ant larvae??? :p

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Come with me and you'll be in a World of Pure Imagination
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Roadbuster
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Roadbuster
optional at cook's discretion.
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Blue Phoenix
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especially if you like crunchy and chewy!

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Roadbuster
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Roadbuster
of course.. then it's no longer vegetarian...

(made this last night as a matter of fact)
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Blue Phoenix
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so... where's our photo? hmmmmmm....?

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Come with me and you'll be in a World of Pure Imagination
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