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Vegetarian Taco Salad

Greens are topped with power packed beans, avocado, tomato and corn. Drizzled with a creamy taco flavoured dressing, you'll never even miss the meat!



Taco Salad, Vegetarian Taco Salad, Creamy Taco Dressing



I've finally decided to get serious about my health. With Crohn's disease, it's difficult to stay healthy. You are either rail thin due to a flare up and not being able to eat, or you are chubby due to being in remission and eating again. I've currently been in remission for almost 6 yrs. I can't tell you how great it feels. The only downfall is that I am overweight. My body has decided that since it was in starvation mode for pretty much the whole of 17 yrs, that once I was able to eat again, it would hold on to every single calorie like it was 'the one ring to rule them all'. Every morsel of food ingested became my body's 'precious' and it would not let go of them no matter what. OK, time to be completely honest here.... it's not like I tried very hard to shed pounds in the past year. I'd always start off with good intentions, but then a holiday or celebration would roll around and bam! off the wagon I'd jump.


This time however, I am determined to get my life back; Slowly, one workout at a time. I've been conscious of what I am eating, trying to make healthier choices, omitting sugar (except when I take a few bites of dessert I make for my blog) and being more active. So far, I LOVE it. I have so much more energy and I love being exhausted at the end of the day because I was actually active, not because I haven't done much.


One of my goals has been to reduce the amount of carbs I eat. This has been a little tough, because let's face it- carbs are SO GOOD!!! I mean who can resist a slice of fresh bread, or brownies straight out of the oven. It's been hard, but I let myself have small amounts of carbs, once or twice a week. That way I don't overindulge if I do have some.


I created this salad, because I've been craving tacos, but didn't want to over indulge on flour tortillas, or hard taco shells. So I decided to make a healthier version of taco salad and make it a vegetarian salad. No ground beef; although I bet it would be really good with ground chicken or turkey! I added black beans for protein, and avocado for some healthy fat. The dressing is a simple mixture of mayonnaise, salsa, spices and lowfat milk. Served with Doritos for crunch, this is a great way to portion control those carbs. Mr B LOVED this salad and enjoyed eating all the Doritos that surrounded it, LOL.



Taco Salad, Vegetarian Taco Salad, Creamy Taco Dressing



Vegetarian Taco Salad


2 hearts romaine lettuce, washed and chopped

1 small tomato, chopped

1/3 C frozen corn, thawed to room temperature

1/2 C black beans, drained and rinsed

1 avocado, pitted and cut into bite sized pieces

1/4 C shredded colby jack cheese

Nacho Cheese Doritos for garnish


Dressing

1/3 C mayonnaise (I used olive oil mayonnaise)

2 Tbs salsa (I used mild for the kiddos)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp onion powder

1/2 tsp oregano

2-3 Tbs low fat milk


In a mason jar combine the mayonnaise, salsa, spices and 2 Tbs milk. Close lid securely and shake to combine. Add another Tbs of milk if too thick. Refrigerate at least 30 minutes. Shake well before using.


In a large bowl, combine the chopped lettuce with corn, black beans and tomatoes. Place salad into a large plate, or salad bowl. Sprinkle with shredded cheese and avocado. Place Doritos around the edge of the salad.


Serve with creamy Taco dressing



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