A recent healthy food meal: We had something like a super taco a few nights ago that resulted in leftover black beans, chopped red and green pepper, tomatoes, and olives. Looked like the perfect makings for taco salad the next day for lunch. I added 1 T. grated cheddar cheese and made a miniscule batch of my family's favorite Mexican salad dressing. For me, this equals about 2 servings of salad dressing: 1 tsp. mayonnaise 1/3 tsp. honey 1/2 tsp. red wine vinegar dash cumin dash black pepper dash granulated garlic Sadly, the one thing that wasn't leftover after the taco night were the crumbs of multi-grain (gluten-free) chips.