A taco salad recipe is a great meal to have after you have made the taco meat recipe. It's the taco meat that makes this salad zing. If you have a family you are cooking for you can make tacos and beans for them and save some taco meat for salads for you.
It's one of my favorite low glycemic recipes because it is so completely satisfying yet doesn't raise your blood sugar. This is comfort food.
If you’ve also made some fresh cooked beans then you have all the ingredients you need. You can double the recipe for everyone at the table or cut it down for a single serving. Set aside some salad without the meat and beans for the men in your house if they’re eating tacos.
4 cups leafy lettuce or mixed greens
1 oz. grated cheddar cheese
1/2 cup organic cherry tomatoes or 1 tomato, chopped
1 large handful pea sprouts
1/2 cucumber sliced
1/2 avocado sliced
1/2 cup cooked beans
2/3 cup taco meat (1/3 cup per person)
You can add whatever vegetable you have on hand, grated zucchini, sliced broccoli or grated carrot or beet, whatever you really like. Olives are optional too but very good in this salad.
The dressing is 2 tablespoons of sour cream mixed with 1 – 2 T. of El
Pato Salsa de Chili Fresco depending on how hot you want it. If you like less heat then add the sour cream to our low calorie salad dressing. Substituting lemon juice for the vinegar goes well with this salad.
Baked tortilla chips (scroll down for the recipe) are optional but if you do indulge, definitely make your own out of sprouted grain tortillas.
What makes salads so inviting is using fresh salad greens with a variety of different types of lettuces, baby greens, herbs, arugula or a mix.
Many grocery stores offer mixed greens in bulk that are already washed for you in boxes labeled organic.
Or you can buy them in a bin and re-rinse them and dry in a salad dryer. Once you have some all washed and dried you can save them wrapped in paper towels and placed in plastic bags until you’re ready to eat.
Adding interesting ingredients always makes for a better salad so when you have lots of fresh veggies, cooked beans, seeds, nuts, avocados and cheese on hand you can always make a great salad. And of course when making taco meat be sure to make this low glycemic taco salad recipe.
* Remember adding a salad to a meal will always reduce the glycemic impact of the meal as long as your dressing is twice the vinegar or lemon juice to olive oil.*
If you have a ratio of 2:1 of vinegar or lemon juice to olive oil you will have the glycemic response of the meal lowered by 30%!
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