Linda Gassenheimer|Tribune News Service

Here's a new take on one of America's preferred Tex-Mex dishes: the taco salad. It has the tastes of a handheld taco but with a new twist. Instead of using tortilla chips, I utilize tortilla strips. When I found multicolored ones ready-made at the marketplace, I chose they would make a colorful, crunchy addition to a salad. A dressing made with salsa mixed with yogurt adds a little additional spice.

I use shrimp in this salad, but you can use chicken, beef or even any remaining protein you may have on hand.

Valuable Hints:

-- You can utilize damaged tortilla chips rather of tortilla strips.

-- You can use any type of cheese.

-- If your chili powder or ground cumin is more than 6 months old, it's best to buy brand-new ones.

-- You can utilize any type of salsa.

-- Place frozen corn kernel in a strainer and run warm water over them to rapidly thaw them.

Countdown:

-- Assemble all active ingredients.

-- Mix dressing together and reserved.

-- Make salad.

Shopping List:

To purchase: 1 jar salsa, 1 container nonfat plain yogurt, 1 bag cleaned, ready-to-eat lettuce, 1 bottle chili powder, 1 bottle ground cumin, 3/4 pound peeled shrimp, 1 ripe avocado, 1 container frozen corn kernels, 1 container cherry tomatoes, 1 bag tortilla strips, 1 bag shredded reduced-fat Mexican-style cheese and 1 lot fresh cilantro.

Staples: canola oil.

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TACO SALAD.

Dish by Linda Gassenheimer.

3 tablespoons salsa.

1/4 cup nonfat plain yogurt.

4 cups washed, ready-to-eat lettuce.

2 teaspoons canola oil.

1/2 tablespoon chili powder.

1 teaspoon ground cumin.

3/4 pound peeled shrimp.

1 ripe avocado.

2 cups thawed corn kernels.

1 cup cherry tomatoes, cut in half.

1 cup tortilla strips.

1/4 cup shredded reduced-fat Mexican-style cheese.

2 tablespoons fresh cilantro leaves.

Divide the lettuce in between 2 dinner plates.Drizzle half of the yogurt dressing over the lettuce. Add the chili powder, ground cumin and shrimp. Divide the cooked shrimp in half and location on one corner of the lettuce.

Sprinkle the cheese over the garnishes and sprinkle the staying dressing over the all the toppings. Spray the tortilla strips on top in addition to the cilantro leaves.

Yield 2 portions.

Per serving: 538 calories (37% from fat), 22 g fat (1.5 g saturated, 8 g monounsaturated), 286 mg cholesterol, 45.6 g protein, 46.6 g carbohydrates, 10.6 g fiber, 48 mg salt.

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