I’ve been on a serious taco salad kick lately. It must be all of the leftovers from Taco Night. But, they are so GOOD. They can be pretty healthy depending on what you put in it! This Spinach Taco Salad lunch has an extra boost of nutrition!
… and dinner from a couple nights ago. I just can’t get enough! But alas, I finished off the last of it, so it’ll be a little while until my next one.
In these Taco Salads:
- Baby Spinach, chopped up
- Shredded Carrots – further chopped up
- Broccoli Slaw – further chopped up
- Taco meat using Laura’s Lean Ground Beef (see Taco Salad Night for a link to the recipes)
- Mushrooms (dinner has ’em, lunch doesn’t – I LOVE mushrooms but this one tastes better w/o ’em)
- 3 Blend Shredded Cheese from Trader Joe’s
- DELICIOUS Cherry Tomatoes from my CSA Papa Spuds
- Muir Glen Organic Salsa – Medium
- Mt. Olive’s diced jalapenos – best idea ever.
- Fresh cilantro – this is what makes them irresistible to me!
- Sour Cream
- Crispy Tortilla Strips (see below)
* The lunch has a side of cantaloupe and the tomatoes on the side.
The icing on this cake was DEFINITELY the crunchy tortilla strips on top. I just took one soft flour tortilla, cut them up into strips and toasted them in my toaster oven until they looked like this! You can also bake them in the oven at around 350 for about 7 mins or until lightly browned. Yummy!
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, Facebook or Instagram. The more the merrier, of course!
Christine, aka happyvballgirl : )
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