Best 6 Vegetarian Taco Salad For The Dieter Recipes
Indulge in a guilt-free fiesta with our tantalizing Vegetarian Taco Salad, a dieter's delight that bursts with bold flavors and vibrant colors. This wholesome salad combines a symphony of textures and tastes, featuring crisp lettuce, tender black beans, juicy corn, roasted red bell peppers, and a zesty avocado-cilantro dressing. Topped with a sprinkle of tangy crumbled cheese and a dollop of creamy Greek yogurt, this delightful salad is a nutritional powerhouse that satisfies your cravings without compromising your health goals. Dive into the refreshing crunch of the Cabbage Slaw with Lemon-Tahini Dressing, a vibrant medley of shredded cabbage, carrots, and red cabbage tossed in a tangy lemon-tahini dressing. Experience a culinary journey with the Mediterranean Quinoa Salad, a delightful mix of fluffy quinoa, roasted vegetables, and a burst of fresh herbs, drizzled with a zesty lemon-oregano dressing. And for a protein-packed treat, savor the Chickpea and Avocado Salad, a vibrant fusion of chickpeas, avocado, and a medley of vegetables, tossed in a creamy avocado-lime dressing.
Check out the recipes below so you can choose the best recipe for yourself!
VEGETARIAN TACO SALAD - LOW FAT
No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.
Provided by Brooke the Cook in
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir first seven ingredients (through sour cream) together in a large bowl until combined.
- Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
- Layer chips on serving plates and top with taco mixture.
- Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
Nutrition Facts : Calories 367.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.8, Sodium 712.1, Carbohydrate 61.9, Fiber 10.7, Sugar 7.8, Protein 12.8
VEGETARIAN TACO SALAD
Colorful and bright, this fresh Vegetarian Taco Salad has all of your favorite vegetables and taco ingredients. Drizzle the salad with a creamy homemade avocado lime dressing.
Provided by Julie Clark
Categories Main Dish
Time 10m
Number Of Ingredients 21
Steps:
- Place spring mix in a large bowl. Add black beans, tomatoes, corn, red onion, avocado, green onion, cilantro, cotija cheese and tortilla strips in a large bowl. Combine.
- To make dressing, add all dressing ingredients to a blender. Blend until smooth.
- Drizzle dressing over salad. Serve immediately.
Nutrition Facts : Calories 540 kcal, Carbohydrate 56 g, Protein 17 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 18 mg, Sodium 322 mg, Fiber 18 g, Sugar 6 g, ServingSize 1 serving
VEGETARIAN TACO SALAD
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Salad Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
- Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
- Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 52.1 g, Cholesterol 20 mg, Fat 16.2 g, Fiber 9.1 g, Protein 14 g, SaturatedFat 4.9 g, Sodium 481.3 mg, Sugar 10.3 g
VEGETARIAN TACO SALAD (FOR THE DIETER)
I originally made lettuce wraps with this, thinking of it as more of a taco, but I quickly found out that having the whole salad was much more filling.
Provided by VincentTouchedMe
Categories Lunch/Snacks
Time 3m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat griller crumbles according to package, adding water according to your taste for consistency.
- Add taco seasoning and let heat for 30 seconds longer so that the onion bits soften. I add extra cumin here for a smokier flavor, but you could also had a TINY bit of cayenne if you like the heat.
- Top lettuce with "meat," then sprinkle on taco sauce.
- Enjoy! :3 You could also top with shredded cheese, sour cream, or tomatoes, but I don't like any of those.
TACO SALAD
Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.
Provided by KITKATY
Categories Salad Taco Salad Recipes
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
- When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.
Nutrition Facts : Calories 675.7 calories, Carbohydrate 81.2 g, Cholesterol 33.9 mg, Fat 26.4 g, Fiber 18.7 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1850.8 mg, Sugar 8.1 g
VEGETARIAN TACO SALAD
The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. -Susan LeBrun of Sulphur, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.
Nutrition Facts : Calories 257 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 485mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
Tips:
- Use a variety of fresh vegetables: This will add flavor, texture, and nutrients to your salad.
- Don't be afraid to experiment with different spices and herbs: This is a great way to add extra flavor to your salad.
- Use a light dressing: A heavy dressing will weigh down your salad and make it less healthy.
- Make it a meal: Add some protein, such as grilled tofu or black beans, to make your salad a complete meal.
- Enjoy your salad! A vegetarian taco salad is a delicious and healthy way to enjoy a Mexican-inspired meal.
Conclusion:
A vegetarian taco salad is a delicious, healthy, and easy-to-make meal that is perfect for lunch or dinner. It is packed with fresh vegetables, protein, and healthy fats. You can also customize it to your own liking by adding different spices, herbs, and toppings. So next time you are looking for a quick and healthy meal, give this vegetarian taco salad a try!
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