Taco Salad With Salsa Vinaigrette Recipes

TACO SALAD WITH SALSA VINAIGRETTE

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

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 jalapeños 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.

TACO SALAD WITH LIME VINEGAR DRESSING

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.