Cooking spray
1 (8-ounce) package presliced mushrooms
2 cups refrigerated meatless fat-tree crumbles (such as Lightlife Smart Ground)
2 teaspoons 40%-less-sodium taco seasoning
1(8-ounce) package shredded iceberg lettuce
1 cup (1/8-inch-thick) slices red onion
Fresh salsa (optional)
Cilantro-Lime Vinaigrette
Preshredded reduced-fat Mexican blend cheese (optional)
16 light restaurant-style tortilla chips

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and seasoning. Cook 2 minutes or until heated.

Layer lettuce, onion, and crumbles on each of 4 plates. Top with salsa, if desired; drizzle with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve with chips.

Yield: 4 servings (serving size 1 1/2 cups salad, about 1 tablespoon dressing and 4 chips) Calories 198, Fat 11g (sat 1.1g, mono 5.8g, poly 2.5g), Protein 11.7g, Carbs16.7g, Fiber 4.3g, Chol 0mg, Iron 2.3mg, Sodium 328mg, Calc 35mg

Cilantro-Lime Vinaigrette
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon grated lime rind
1 teaspoon minced fresh garlic

Combine all ingredients, stirring well with a whisk.

Yield 1/3 cup (serving size about 1 tablespoon) Calories 69, Fat 8g (sat 1.1g, mono 5.5g, poly 0.8g), Protein 0.1g, Carbs 0.3g, Fiber 0.1g, Chol Omg, Iron 0.1g, Sodium 1mg, Calc 2mg

Cooking Light, Page 24