Taco Salad Recipe

It is one of my favorite low glycemic recipes because it is so completely satisfying yet doesn't raise blood sugar.

If you’ve also made some fresh cooked beans then you have all the ingredients you need. It is a taco salad recipe sans the tacos! You will not be eating tortillas or chips with this but the salad is so rich by itself and quite filling. 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.

Serves 2:

You can add whatever vegetable you have on hand, grated zuchinni or sliced broccoli or grated carrot or grated 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. You could also just put the sour cream on the salad and use our low calorie salad dressing.

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 them.

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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