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Vegetarian Ranch Taco Salad

Taco Dressing:
1 tablespoon dry ranch salad dressing mix
1 tablespoon dry taco seasoning mix
1/2 cup fat-free mayonnaise or salad dressing
1/2 cup nonfat milk

Black Bean Taco Salad:
1 (10-ounce) package mixed salad greens
1/2 cup fresh cilantro leaves
1 cup peeled, julienned jicama
1 (15-ounce) can black beans, drained
1 mango (about 1 cup), peeled and cut into cubes
1/4 cup chopped dry roasted peanuts
Lime wedges
Tortilla chips

1. Combine dry salad seasoning mixes, milk and mayonnaise; whisk until well blended. Set aside.
2. Combine salad greens, cilantro, jicama, beans and mango in large salad bowl. Top with peanuts.
3. Serve with dressing, lime wedges and tortilla chips.

Makes 4 servings.

Tip: To reduce fat, omit peanuts and use low-fat baked tortilla chips.

Nutrition Facts Per Serving: 232 calories, 5g fat, 13% of calories from fat, >1g saturated fat, less than 1mg cholesterol, 885mg sodium, 36g carbohydrate, 8g (or 33% of daily value) fiber, 10g protein, 3358 IU (or 67%) Vitamin A, 25mg (or 41%) Vitamin C, 98mg (10% calcium, 3mg (or 15%) iron.

Recipe provided courtesy of The Association For Dressings and Sauces.

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