Thursday, March 6, 2014
Chopped Taco Salad
This has definitely been one of my favorite meals. I was craving a big salad and this one hit the nail on the head, seriously. I could not stop eating this salad and I was sad when all of the leftovers were gone.
You can easily adapt this salad to leave out ingredients you don't like and add more ingredients you do like. However, I think this salad is perfect. It has the perfect amount of every ingredient. I made this just last week and I am already wanting to add it to the meal plan again.
This makes 4-6 dinner salads.
Source: Mel's Kitchen Cafe
For the Salad:
1 lb. of Ground Beef or Turkey
1/2 head of Iceberg Lettuce, about 4 cups, chopped
1/2 head or Romaine Lettuce, about 4 cups, chopped
1/2 cup of Cilantro, chopped
1 cup of Cheese, cubed
1 cup of Corn
1 can of Olives, 6 oz., chopped
1 can of Black Beans, 15 oz., rinsed & drained
2 Roma Tomatoes, chopped
2 Avocados, chopped
Crushed Tortilla Chips
For the Catalina Dressing:
1/4 cup of Ketchup
1/4 cup of Sugar
1/4 cup of Red Wine Vinegar
1/4 cup of Onion, finely chopped
1/2 teaspoon of Paprika
1/4 teaspoon of Worcestershire Sauce
1/2 cup of Extra Virgin Olive Oil
Salt & Pepper
First, in a large nonstick pan, brown the meat over medium heat with a teaspoon of salt and a teaspoon of pepper. Cook until the meat is done and no pink remains. Drain the meat and place on a plate lined with paper towels to cool.
Now, in a large bowl, combine all of the ingredients for the salad. Toss to combine.
Next, blend all of the ingredients for the dressing together. Refrigerate until ready to use or use right away.
Portion the salad into bowls and drizzle with dressing and garnish with crushed tortilla chips.
The Barbee Housewife