Taco Salad With Cilantro-Lime Vinaigrette

• Cooking spray
• 1 (8-ounce) package presliced mushrooms
• 2 cups refrigerated meatless fat-free 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)
• Preshredded reduced-fat Mexican blend cheese (optional)
• 16 light restaurant-style tortilla chips (such as Tostitos)

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 3 minutes or until lightly browned. Add crumbles and taco seasoning. Cook 2 minutes or until thoroughly heated; set aside.
2. Layer lettuce, onion, and crumbles mixture evenly on each of 4 plates. Top with salsa, if desired; drizzle evenly with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve each salad with tortilla chips.
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cooking spray, mushrooms, crumbles, taco, red onion, fresh salsa, blend cheese, tortilla

Taken from www.myrecipes.com/recipe/taco-salad-with-cilantro-lime-vinaigrette (may not work)