TACO SALAD WITH LIME VINEGAR DRESSING
This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!
Provided by JulieW
Categories Salad Taco Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
- Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
- Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 26.3 g, Fiber 13.5 g, Protein 30.5 g, SaturatedFat 8.8 g, Sodium 1119.5 mg, Sugar 17.3 g
BLACK BEAN TACO SALAD WITH LIME VINAIGRETTE
This recipe came from Cooking Light magazine. Even though it has a lot of ingredients, it's still quick and easy to pull together for a weeknight meal.
Provided by Sherri35
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.
- To prepare salad: combine lettuce and remaining ingredients except chips in a large bowl.
- Add vinaigrette; toss well to coat.
- Serve with chips.
- Note: to prepare vinaigrette without a food processor, just crush the garlic clove and vigorously whisk it and all the other ingredients together.
- This is what I do.
Nutrition Facts : Calories 474.1, Fat 18.8, SaturatedFat 3.6, Cholesterol 47.1, Sodium 403.2, Carbohydrate 48.3, Fiber 11.9, Sugar 7.3, Protein 30.6
TACO SALAD WITH SALSA VINAIGRETTE
We lived in California for a number of years and I remember a few nights where left over taco meat made a gread taco salad. You can buy chips of course..just wanted to add how to do them if wanted.
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft.
- Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink.
- Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through.
- Transfer the mixture to a bowl and let it cool.
- In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides.
- Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
- The tortilla chips may be made 1 day in advance and kept in an airtight container.
- On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
- Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
- Add the tomato, the jalapeno pepper, and the coriander.
- Blend the vinaigrette until it is smooth.
- Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
TOSSED SALAD WITH LIME VINAIGRETTE
A unique lime vinaigrette adds just the right amount of tang, making this tossed salad stand out from any others. Mix and match your favorite salad greens and veggies.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, toss the greens, tomato and cucumber. In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion, lime zest and salt; shake well. Pour over salad and toss to coat.
Nutrition Facts :
FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy tortilla strips round things out.
Provided by Kathryne Taylor
Categories Salad Taco Vegetarian Feta Tomato Quinoa Bean Tortillas Cilantro Summer Wheat/Gluten-Free
Yield Makes 4 large salads
Number Of Ingredients 31
Steps:
- To make the taco filling:
- In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
- Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
- To make the tortilla strips:
- In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
- To make the dressing:
- In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
- To assemble the salads:
- Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
- When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
- Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
- If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.
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