Taco Salad with Creamy Avocado Dressing
Ingredients
- 1 pound 95% lean ground beef
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 heads romaine lettuce, chopped
- 2 Roma tomatoes, diced
- ¼ cup green onions, sliced
- ¼ cup sliced black olives
- ⅓ cup shredded cheddar cheese
Dressing
- 1 avocado
- 1 cup nonfat, plain Greek yogurt
- 2 cloves garlic
Directions
- Cook the ground beef in a skillet, then drain any fat.
- Combine all ingredients for the dressing and blend until smooth.
- Toss all salad ingredients together, top with dressing and enjoy!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 380 (110 from fat) |
| Total fat | 12g |
| Saturated fat | 3.5g |
| Cholesterol | 55mg |
| Sodium | 420mg |
| Carbohydrate | 37g (10g dietary fiber, 5g sugar) |
| Protein | 33g |
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