Traditional taco salads can be loaded with saturated fat and calories, many of which come from the creamy ranch style dressings and added fried tortillas. This version has a light and tangy cumin lime dressing which is so flavorful, you won’t miss the added fat.

• Ingredients
• 1 pound extra lean ground beef or chicken
• 1 teaspoon chili powder
• 1/2 teaspoon seasoning salt
• 4 cups mixed lettuce leaves, torn into bite sized pieces
• 2 cups cherry tomatoes, halved
• 2 cups frozen corn, thawed
• 1 cup light shredded cheese
• 1 cup olives, pitted and halved
• 1 cup red onion, diced
• Cumin Lime Dressing:
• 1/2 cup fresh lime juice
• 1/2 cup extra virgin olive oil
• 1 teaspoon lime rind
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

In a small bowl, combine the ingredients for the cumin lime dressing. Set aside to allow flavors to blend. Place the beef into a large frying pan over medium heat. Add the chili powder and salt and cook until crumbly. Drain any excess oil and set aside. While the beef is cooking, assemble the remaining ingredients for the salad into a large bowl or platter. Add the beef and pour the dressing over top. Serve with Greek yogurt, fresh guacamole and hot sauce if desired.