A great summer supper. The wild card in this recipe is the ranch dressing different brands vary tremendously in carb count. Choose a really, really low-carb one, and you’ll drop the carb count below what’s listed here.
YIELD: 6 servings
INGREDIENTS:
- 2 quarts romaine or iceberg lettuce, washed, dried, and broken up
- 1 cup diced green pepper
- 1/2 medium cucumber, sliced
- 1 medium tomato, sliced into thin wedges, or 15 cherry tomatoes, halved
- 1/2 cup diced sweet red onion
- 1/2 ripe avocado, peeled, seeded, and cut into small chunks
- 1/2 cup cilantro, chopped (optional)
- 1 can (4 ounces) sliced black olives, drained (optional)
- 2/3 cup salsa plus additional for topping
- 1/2 cup ranch dressing
- 1 batch Chicken or Beef Taco Filling (see pages 263 and 320)
- 1 cup shredded Cheddar or Monterey Jack cheese
- Sour cream
INSTRUCTIONS:
- Put the lettuce, pepper, cucumber, tomato, onion, avocado, cilantro (if using), and olives (if using) in a large salad bowl.
- Stir together the 2/3 cup of salsa and the ranch dressing, pour it over the salad, and toss.
- Divide the salad between the serving plates, and top each one with the taco filling and shredded cheese.
- Put the salsa and sour cream on the table, so folks can add their own.
PER SERVING:
- 12 grams of carbohydrates and 4 grams of fiber, for a total of 8 grams of usable carbs and 22 grams of protein.
