From Self's November 2008 feature of Eat Healthy All Week, here is a neat recipe for no bake Vegetable Taco Salad.

Vegetable-Taco Salad

Serves 1

INGREDIENTS

Dressing

• 2 tablespoons tomato salsa
• 1 tablespoon reduced-fat sour cream
• 1 teaspoon extra light olive oil
• 1 teaspoon taco seasoning

Salad

• 1 teaspoon extra light olive oil
• 1 small celery stalk, thinly sliced
• 1/2 tablespoon chopped onion
• 1/2 clove garlic, chopped
• 1/2 cup broccoli florets
• 1 teaspoon tomato paste
• 1 teaspoon taco seasoning
• 1/2 cup low-sodium nonfat chicken broth
• 1 cup fresh baby spinach
• 1/2 cup canned black beans, rinsed and drained
• 1 tablespoon grated 2 percent cheddar
• 1 tablespoon chopped black olives
• 3 corn tortillas, each sliced into 6 wedges and lightly toasted

PREPARATION

1. For dressing

   Blend all dressing ingredients with 1 tbsp water in a mini-chopper or blender; set aside.

1. For salad

   Warm oil in a large skillet over medium heat. Cook celery, onion and garlic until onion softens, 4 to 5 minutes. Add broccoli and tomato paste. Cook, stirring occasionally, until tomato paste becomes fragrant, about 2 minutes. Sprinkle with taco seasoning. Add broth and cover. Cook until broccoli is tender, 3 to 4 minutes. Stir in spinach and beans. Let cool. If packing your lunch, place vegetable mixture and tortillas in separate resealable containers. Sprinkle vegetables with cheese and olives. When ready to eat, microwave vegetables for 30 to 40 seconds on high and top with tortillas and dressing.

THE SKINNY

426 calories per serving, 15.5 g fat (3.5 g saturated), 57.8 g carbs, 13.6 g fiber, 16.4 g protein