Taco Salad With Lime Vinegar Dressing
.basics of making salad dressing and share an easy asian salad dressing that goes really well with spinach salad or any kinds of leafy salad!
Recipe Summary 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!Ingredients | Easy Asian Salad Dressing No Rice Vinegar1 pound lean ground beef¾ cup water1 (1 ounce) packet taco seasoning mix1 head romaine lettuce, chopped1 (15 ounce) can kidney beans, rinsed and drained1 (10 ounce) basket grape tomatoes, chopped1 avocado, pitted and sliced½ cup chopped carrots, or to taste½ cup chopped green bell pepper, or to taste½ cup chopped celery, or to taste¼ cup shredded Cheddar cheese, or to taste (Optional)¼ cup lime juice3 tablespoons honey2 tablespoons champagne vinegar2 tablespoons chopped fresh cilantro, or to taste (Optional)2 tablespoons Dijon mustard3 cloves garlic, mincedsalt and ground black pepper to tasteDirectionsHeat 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.Info | Easy Asian Salad Dressing No Rice Vinegarprep: 20 mins cook: 10 mins total: 30 mins Servings: 4 Yield: 4 servings
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