Sunday night… didn’t really have much of a lunch today
– kind of napped through it. After
dropping off the kids, I came home to my lovely husband making big salads. He wanted to add a side of leftover turkey
and pasta, however I had other leftover ideas in mind. I wanted my big salad to have some of the
leftover taco meat on it. Add a little
spicy cheese, add a little guacamole, add a little salsa… it was wrapping up to
be a fantastic dinner. Just needed to
figure out what kind of dressing to put on it, but keeping it healthy. About two months ago, I had found a recipe on
Pinterest for a Chopped Salad with this Garlic-Mexican Cream Dressing. I kept it on my desktop meaning to make it
for weeks, even having bought the Mexican crema. Finally, tonight, I realized this BIG SALAD
would be PERFECT. I made a simple
substitution – Greek yogurt for a mayonnaise.
It was delicious on top of my taco salad!
- ½ cup Mexican crema
- ½ cup yogurt
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3 Tbsp. Hood Fat Free Smart Milk
DIRECTIONS
- Whisk together the Mexican crema, yogurt, minced garlic, salt, and ground black pepper in a small bowl.
- Stir in milk, 1 tablespoon at a time, until desired consistency.
Adapted from La Cocina de Leslie blog
Nutritional Data Calculated from MyFitnessPal:
Factored using the salt called for in the original recipe (1 tsp.), but in the future, I would reduce by half -- therefore the sodium should be only 210.
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