Taco Salad With Lime Vinaigrette
UPDATED: 3:01 am PDT July 10,
2008
Makes 4 servingsHere’s a lighter, fresher version of the ever-popular taco salad. For the best flavor, be sure to use good-quality extra-virgin olive oil for the vinaigrette.
1 pound extra-lean ground beef
½ cup coarsely chopped yellow onion
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (see Tip)
2 cloves garlic, minced
¼ teaspoon ground cumin
Salt and pepper to taste
½ cup taco sauce
Salt and pepper to taste
2 romaine hearts, coarsely shredded
1 large tomato, cut into ½-inch cubes
2 cups coarsely crumbled yellow corn tortilla chips
½ cup finely shredded sharp Cheddar cheese
½ cup coarsely chopped fresh cilantroCook the ground beef and onion in a large skillet over medium-high heat, breaking the beef into small chunks as it cooks, for 5 minutes or until the beef is lightly browned.Meanwhile, whisk together the vinaigrette ingredients in a small bowl.Stir the taco sauce into the beef. Reduce the heat to low and simmer, stirring occasionally, for 2 minutes. Season to taste. Remove from the heat and cover to keep warm.Toss the romaine and tomato with the vinaigrette in a large bowl. Divide between 4 salad bowls. Top each salad with one-fourth of the meat mixture, tortilla chips, cheese, and cilantro.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
For the beef
1 pound extra-lean ground beef
½ cup coarsely chopped yellow onion
For the vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (see Tip)
2 cloves garlic, minced
¼ teaspoon ground cumin
Salt and pepper to taste
To complete the recipe
½ cup taco sauce
Salt and pepper to taste
2 romaine hearts, coarsely shredded
1 large tomato, cut into ½-inch cubes
2 cups coarsely crumbled yellow corn tortilla chips
½ cup finely shredded sharp Cheddar cheese
½ cup coarsely chopped fresh cilantroCook the ground beef and onion in a large skillet over medium-high heat, breaking the beef into small chunks as it cooks, for 5 minutes or until the beef is lightly browned.Meanwhile, whisk together the vinaigrette ingredients in a small bowl.Stir the taco sauce into the beef. Reduce the heat to low and simmer, stirring occasionally, for 2 minutes. Season to taste. Remove from the heat and cover to keep warm.Toss the romaine and tomato with the vinaigrette in a large bowl. Divide between 4 salad bowls. Top each salad with one-fourth of the meat mixture, tortilla chips, cheese, and cilantro.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
