Garden Fresh Taco Salad Recipes

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GARDEN-FRESH TACO SALAD



Garden-Fresh Taco Salad image

"I'm a teen who likes to cook, and I usually fix supper during summer vacation, since my mom works. One night, I planned a sunflower theme. I made this taco salad and served it 'potted' with the chips arranged to look like a flower head!" -Holly Joyce, Jackson, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound ground beef
1 envelope taco seasoning, divided
1 large head lettuce, shredded
4 medium tomatoes, seeded and diced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 cup Miracle Whip
1 tablespoon salsa
Leaf lettuce
Crushed tortilla chips

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in the shredded lettuce, tomatoes, onion and cheese., In a small bowl, combine the Miracle Whip, salsa and remaining taco seasoning. Pour over salad and toss to coat. , Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge.

Nutrition Facts : Calories 677 calories, Fat 46g fat (19g saturated fat), Cholesterol 150mg cholesterol, Sodium 1742mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 35g protein.

FRESH TACO SALAD



Fresh Taco Salad image

Freshen up your south of the border supper by starting with a Mexican salad recipe. With avocado, jalapeno, jicama, and black beans, this taco salad recipe is far from boring.

Provided by BHG Test Kitchen

Number Of Ingredients 18

4 cup mixed salad greens
1 ounce black beans, rinsed and drained
2 corn, husks and silks removed and kernels cut off the cobs
0.75 cup matchstick-size pieces peeled jicama
0.5 cup chopped tomato (1 medium)
1 avocado, halved, seeded, peeled, and sliced
1 fresh jalapeño chile pepper, stemmed, seeded, and thinly sliced*
2 cup multigrain tortilla chips with flaxseeds
0.5 cup refrigerated fresh salsa
0.5 cup crumbled queso fresco (2 ounces)
1 Cilantro Ranch Dressing
0.333 cup light sour cream
0.25 cup buttermilk
2 tablespoon snipped fresh cilantro
1 tablespoon snipped fresh chives
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon chili powder

Steps:

  • Line a large serving platter with salad greens. In a medium bowl combine black beans, corn, jicama, and tomato. Spoon mixture over greens. Arrange avocado and chile pepper slices over bean mixture. Top with chips, salsa, and cheese. Drizzle with Cilantro Ranch Dressing. Cilantro Ranch Dressing
  • In a small bowl whisk together sour cream, buttermilk, cilantro, chives, lime juice, garlic, and chili powder.

Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Cholesterol 11 mg, Protein 10 g, SaturatedFat 3 g, Sodium 447 mg, Sugar 4 g, Fat 9 g, UnsaturatedFat 4 g

GARDEN FRESH SALAD



Garden Fresh Salad image

New potatoes and fresh green beans make this salad perfect for summer.

Provided by CHEF17411

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 pound new red potatoes, scrubbed and halved
1 pound new white potatoes, scrubbed and halved
½ pound fresh green beans, trimmed and snapped
½ pound fresh wax beans, trimmed and snapped
½ cup mayonnaise
2 teaspoons Dijon mustard
2 stalks celery, chopped
⅓ cup chopped fresh dill
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
  • In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 163 calories, Carbohydrate 22.5 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 86.4 mg, Sugar 1.7 g

PERFECT GARDEN SALAD



Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

GARDEN FRESH SALAD



Garden Fresh Salad image

Frugal farm women like myself enjoy fixing meals from their own gardens. This is one of the best salads I've ever tried. It tastes like a bacon, lettuce and tomato sandwich (without the bread)! My whole family loves it.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 15

1 bunch leaf lettuce, torn
2 cups packed torn spinach
1 cup cubed part-skim mozzarella cheese
1/2 cup sliced celery
6 medium fresh mushrooms, sliced
5 bacon strips, cooked and crumbled
1 medium tomato, sliced
DRESSING:
1 cup canola oil
3/4 cup sugar
1/4 cup cider vinegar
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1/4 teaspoon salt

Steps:

  • In a large salad bowl, combine the first seven ingredients. Chill. Combine dressing ingredients; just before serving, drizzle over salad and toss to coat.

Nutrition Facts :

SKINNY TACO SALAD



Skinny Taco Salad image

75% less sat fat • 61% less fat • 60% more fiber than the original recipe. Don't miss out on south-of-the-border favorites--treat yourself to Taco Salad done light.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1 lb extra lean (at least 90%) ground beef
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso™ pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup Muir Glen™ organic salsa (any variety)
3/4 cup fat-free sour cream
3 oz tortilla chips

Steps:

  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
  • Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 50 mg, Fiber 10 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 5 g, TransFat 0 g

GARDEN FRESH TACO SALAD



Garden Fresh Taco Salad image

Make and share this Garden Fresh Taco Salad recipe from Food.com.

Provided by looneytunesfan

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning, divided
1 large head lettuce, shredded
4 medium tomatoes, seeded and diced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 cup mayonnaise or 1 cup salad dressing
1 tablespoon salsa
1 leaf lettuce
crushed tortilla chips

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in shredded lettuce, tomatoes, onion and cheese.
  • In a small bowl, combine mayonnaise, salsa and remaining taco seasoning. Pour over salad and toss to coat. Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge.

Nutrition Facts : Calories 764, Fat 55.9, SaturatedFat 21.6, Cholesterol 151.7, Sodium 919.7, Carbohydrate 28.7, Fiber 4.3, Sugar 12.2, Protein 38.9

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