Wednesday, April 17, 2013

Kelly's Taco Salad

Makes 1 Serving (adjust ingredient amounts if making for more)
- 1 cup Raw Spinach
- 1 cup Iceburg lettuce or Romaine
- 1/4 cup chopped Tomatoes
- 1/4 cup chopped Green Peppers
- 1/4 cup or less chopped Onions (your preference)
- 1/4 cup chopped Avocado
- 1/4 cup Reduced Fat Mexican Cheese Blend Shredded Cheese
- 1/4 cup Cooked Taco Meat
- 2 tbs Reduced Fat Light Catalina Dressing  (Kraft)
- 3 Kirkland Tortilla Chip Strips, crumbled (or chips of your choice)
Mix your Spinach and lettuce together, lay on plate or medium sized bowl. Add the chopped tomatoes, green peppers, onions, avocado on top of the greens. Sprinkle the Reduced Fat Mexican Cheese over the vegetables and then in a separate container, heat up the taco meat in the microwave for about 20-30 seconds. Pour the meat over the cheese and veggies, drizzle the Reduced Fat Light Catalina Dressing (or dressing of your choice) over the whole salad. Finalize the salad by crumbling 3 Tortilla Chips over top and ENJOY!!!
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