Vegetarian Taco Salad - Low Fat

Total Time
15 mins
0 mins

No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.

Skip to Next Recipe




  1. Stir first seven ingredients (through sour cream) together in a large bowl until combined.
  2. Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
  3. Layer chips on serving plates and top with taco mixture.
  4. Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.