I tracked my food on MyFitnessPal for several months last year and with minimal effort (and mostly eating the things I love), I saw some solid results. I didn’t really cut things entirely out of my diet, but the portions were carefully considered and smaller, and I combined things differently each day to find a better balance. I’m getting back in the swing of things again now and remembered this salad is pretty great for something that involves lettuce.
The Texan in me loves all things Tex-Mex, so this Taco Salad is just my kind of thing, in spite of still being a salad. To make one yourself, combine some lettuce, tomatoes, canned black beans, roasted corn, avocado, cilantro, cheese, tortilla chips, and grilled chicken (with taco seasoning, if you’d like). Top it with your dressing of choice, like Blendtec’s Tomatillo Ranch. (This one’s a great option because it’s delicious & is only 20 calories for 2 tablespoons.)
Tomatillo Ranch Dressing
1 cup plain non-fat Greek yogurt
1⁄2 cup low-fat milk
1 medium tomatillo, husked and halved
1 jalapeño pepper, seeded
1⁄3 cup fresh cilantro leaves
2 cloves garlic
1⁄4 tsp ground black pepper
2 tsp dried parsley
1⁄2 tsp sea salt
1⁄2 tsp dried dill
1⁄8 tsp paprika
1 tbsp white wine vinegar
1⁄2 tsp Worcestershire sauce
- Add ingredients to blender.
- Select “Dressings” if using a Blendtec, or blend on Medium Low to Medium speed for 30 seconds.
- Store in an airtight container in the refrigerator for up to 5 days.
Source: Blendtec via sarahblackstock.com