Dinner

Vegetable-Taco Salad is for Dinner.

Vegetable-Taco Salad takes several minutes to prepare.

Vegetable-Taco Salad takes several minutes to cook.

Vegetable-Taco Salad makes 1 servings.

The ingredients for Vegetable-Taco Salad are:

Dressing
2 tbsp tomato salsa
1 tbsp reduced-fat sour cream
1 tsp extra light olive oil
1 tsp taco seasoning

Salad
1 tsp extra light olive oil
1 small celery stalk, thinly sliced
1/2 tbsp chopped onion
1/2 clove garlic, chopped
1/2 cup broccoli florets
1 tsp tomato paste
1 tsp taco seasoning
1/2 cup low-sodium nonfat chicken broth
1 cup fresh baby spinach
1/2 cup canned black beans, rinsed and drained
1 tbsp grated 2%
1 tbsp chopped black olive
3 corn tortillas, each sliced into 6 wedges and lightly toasted

Here is how you make Vegetable-Taco Salad:

For DressingBlend all dressing ingredients with 1 tbsp water in a mini-chopper or blender; set aside.For saladWarm oil in a large skillet over medium heat. Cook celery, onion and garlic until onion softens, 4 to 5 minutes. Add broccoli and tomato paste. Cook, stirring occasionally, until toato paste becomes fragrant, about 2 minutes. Sprinkle with taco seasoning. Add broth and cover. Cook until broccoli is tender, 3 to 4 minutes. Stir in spinach and beans. Let cool. If packing your lunch, place vegetable mixture and tortillas in separate resealable containers. Sprinkle vegetables with cheese and olives. When ready to eat, microwave vegetables for 30 to 40 seconds on high and top with tortillas and dressing.Number of Servings: 1Recipe submitted by SparkPeople user PRETTYNPNK.

The nutritional information for Vegetable-Taco Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 24.6

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 23.8 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 2.6 g
• Protein: 2.6 g