See Also: Taco Salad(recipes)
Zesty Taco Salad(recipes)
San Juan Taco Salad(recipes)
Low-Carb Taco Salad Supreme(recipes)
Salad of duck livers and hearts, snails and bacon with a dandelion and apple salad(recipes)
Crubeens (pig' s trotters) and beetroot with salad leaves and salad cream(recipes)
Taco Dip 2(recipes)
Taco Dip(recipes)
taco(dictionary)
Taco Pot Pie(recipes)

Taco Salad (recipes)


Taco Salad

Yield: Makes 6 servings

Add more fire to this quick-and-easy salad by substituting hot for mild salsa.





Ingredients:



3ounces uncooked radiatore pasta, cooked

1/2cup frozen corn, thawed

1/2cup chopped seeded tomato

1can (about 4 ounces) diced mild green chilies, drained

1/4cup chopped onion

2tablespoons sliced ripe olives

2tablespoons chopped fresh cilantro

1/2cup mild or medium chunky salsa

1/2teaspoon chili powder









Preparation:





1.Combine pasta, corn, tomato, chilies, onion, olives and cilantro in large bowl. Combine salsa and chili powder in small bowl until well blended. Pour over pasta mixture; toss to coat. Cover; refrigerate 2 hours.







Health Note:

Maintaining weight loss is one of the hardest obstacles of dieting. To avoid this pitfall, design a healthful eating plan that includes whole grains, fruits, vegetables, lean meats and low-fat dairy products, and increase your level of physical activity.





Nutritional Information:







Serving Size: 3/4 cup salad







Sodium

471 mg







Protein

3 g







Fiber

2 g







Carbohydrate

16 g







Cholesterol

1 mg







Saturated Fat









Total Fat

2 g







Calories from Fat

16 %







Calories

84









Dietary Exchange:







Starch

1