Taco Salad With Salsa Vinaigrette Recipes

TACO SALAD WITH LIME VINEGAR DRESSING

Taco Salad with Lime Vinegar Dressing image

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

Ingredients

1 pound lean ground beef
¾ cup water
1 (1 ounce) packet taco seasoning mix
1 head romaine lettuce, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) basket grape tomatoes, chopped
1 avocado, pitted and sliced
½ cup chopped carrots, or to taste
½ cup chopped green bell pepper, or to taste
½ cup chopped celery, or to taste
¼ cup shredded Cheddar cheese, or to taste
¼ cup lime juice
3 tablespoons honey
2 tablespoons champagne vinegar
2 tablespoons chopped fresh cilantro, or to taste
2 tablespoons Dijon mustard
3 cloves garlic, minced
salt and ground black pepper to taste

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

TACO SALAD WITH SALSA VINAIGRETTE

Taco Salad With Salsa Vinaigrette image

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

Ingredients

3/4 cup finely chopped onion
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons vegetable oil (plus additional for frying the chips)
1 lb ground chuck
1 can refried beans (optional)
2 tablespoons tomato paste
6 7-inch corn tortillas, cut into 1-inch triangles
8 cups shredded romaine lettuce
3 tomatoes, cut into wedges
1 cup coarsely grated extra-sharp cheddar cheese
1/3 cup thinly sliced scallion
1 clove garlic, chopped
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 cup olive oil
2 tablespoons olive oil
1 cup chopped, seeded tomatoes
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander

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.

SNAPPY SOUTHWEST SALSA VINAIGRETTE

Snappy Southwest Salsa Vinaigrette image

Make and share this Snappy Southwest Salsa Vinaigrette recipe from Food.com.

Provided by Berts Kitchen Witch

Categories Salad Dressings

Time 20m

Yield 2-3 cups

Number Of Ingredients 11

Ingredients

1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon sugar
1/4 cup red wine vinegar
2 tablespoons lime juice
3 tablespoons corn oil
3 tablespoons olive oil
3 fresh jalapenos (seeded and minced fine)
2 cups salsa (your favorite brand or homemade)
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Steps:

Mix together the first 5 ingredients in a large mixing bowl.
Whisk to combine.
SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
Add in jalapeÃ±os and salsa, whisking to combine.
Season with sea salt and black pepper, to your tastes.
Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
Shake well before using after it has been stored.

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