Mexican

Taco Salad ("Eat To Live" Fuhrman Style) is for Dinner.

Taco Salad ("Eat To Live" Fuhrman Style) takes several minutes to prepare.

Taco Salad ("Eat To Live" Fuhrman Style) takes several minutes to cook.

Taco Salad ("Eat To Live" Fuhrman Style) makes 2 servings.

The ingredients for Taco Salad ("Eat To Live" Fuhrman Style) are:

1.75 cup (1 can) Beans, pinto, black, or kidney (any beans you like, drained)
1 cup Red Ripe Tomatoes, chopped or sliced
1 cup, Carrots, raw, chopped
0.5 cup, Green Peppers (bell peppers), chopped
1 or 2 Green Onions, chopped
1 large stalk of Broccoli, steamed
4 cups, Romaine Lettuce (salad), shredded (I don't normally measure the lettuce so it may actually be more like 6 cups of lettuce?)

Dressing:
1/2 Avocado, California (Haas), without skin and seeds
Pepper, red or cayenne, .25 tsp (or salsa)
Lime Juice, (I usually use 2 key limes or 1/2 large lime)
1/2 teaspoon Cumin
1/4 cup Pickled Jalapeno Peppers, chopped (optional)
1 clove Garlic, crushed, or finely chopped (you can also use garlic powder)
Fresh Cilantro, chopped
Water

Here is how you make Taco Salad ("Eat To Live" Fuhrman Style):

Steam the Broccoli. I like to use left over steamed veggies for this. Fill your bowl with Romaine Lettuce, Baby Spinach or a mixture of Spring Greens. Pile on the rest of the salad ingredients.For the dressing: Mash the avocado in a small bowl. Mix in the rest of the ingredients and add water to thin. Pour over the salad.Variations: I sometimes use Cubed Tofu or a Boca Burger for this salad.Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user DESERTCATS.

The nutritional information for Taco Salad ("Eat To Live" Fuhrman Style) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 426.5

• Total Fat: 9.1 g
• Cholesterol: 0.0 mg
• Sodium: 489.1 mg
• Total Carbs: 73.4 g
• Dietary Fiber: 28.1 g
• Protein: 22.2 g

Taco Salad ("Eat To Live" Fuhrman Style) is Mexican cuisine.

The dietary needs meet for Taco Salad ("Eat To Live" Fuhrman Style) is Vegan