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Taco Salad

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Taco Salad with Cilantro-Lime Vinaigrette

Turn your leftover taco meat or fajita chicken into a brand new meal by making a light and refreshing salad with cilantro-lime vinaigrette.  You can mix and match the salad ingredients of your choice, adding chopped veggies, beans and meat.

Taco Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
Turn your leftover taco meat or fajita chicken into a brand new meal by making a light and refreshing salad with cilantro-lime vinaigrette.
Ingredients
Cilantro-Lime Vinaigrette
  • ¼ cup chopped, seeded tomatoes
  • ¼ cup chopped cilantro
  • 1 Tbsp olive oil (Next time I am going to try reducing the oil content even further.)
  • 1 Tbsp cider vinegar
  • 1 tsp grated lime rind
  • 1 Tbsp lime juice
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp black pepper
  • ⅛ tsp-1/4 tsp garlic powder, to taste
Taco Salad
  • Taco meat or chicken
  • Lettuce or chopped spinach
  • Chopped tomatoes
  • Chopped bell peppers
  • Shredded cheese
  • Corn
  • Beans (I like to use a mix of black, pinto and garbanzo beans), drained and rinsed
  • Avocado, sliced
  • Light sour cream
Instructions
Cilantro-Lime Vinaigrette
  1. Combine all of the ingredients in a blender and process until smooth.
  2. Adjust the seasoning to taste if desired.
Taco Salad
  1. Toss the cilantro-lime vinaigrette with the rest of the ingredients.
  2. Top the salad with avocado slices or guacamole and sour cream.
  3. Serve with tortilla chips, or steamed or grilled tortillas.

Adapted from a Cooking Light recipe.

Subscribe to Cooking Light: Cooking Light (1-year)

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2 Responses to “Taco Salad”

  1. Cherie says:

    This recipe has ingredients we love and I’m planning on making it for dinner tomorrow!

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