Taco Salad with Creamy Cilantro Dressing
This Taco Salad combines a mix of iceberg and romaine lettuces with romaine and iceberg for a crisp base, topped with seasoned browned ground meat, tomatoes, scallions, olives, shredded cheddar or Monterey Jack cheese, and optional tortilla chips. The creamy cilantro dressing made with Greek yogurt, fresh cilantro, lime juice, garlic, jalapeño, cumin, pepitas, and buttermilk adds bright herbal, spicy, and tangy flavors that complement the fresh crunchy vegetables and savory meat. The salad offers a balanced texture and lively flavor suitable for a satisfying meal.
Ingredients
- For dressing:
- 1 cilantro leaves bunch fresh
- 3 Tablespoons Pepitas pumpkin seeds toasted
- 6 ounce Greek yogurt 0% fat
- lime juice of two
- 2 garlic cloves
- 1/4 teaspoon cumin ground
- 1/2 - 1 jalapeño add to taste, seeds add more heat, so adjust to your preference.
- 1 teaspoon salt
- 1/4 cup buttermilk
- Salad
- 1 pound ground meat turkey, beef or chicken, browned with taco seasoning
- 1 pint tomato halved
- 1/2 iceberg lettuce chopped, head
- 3 cups romaine lettuce chopped
- 1 cup mixed greens
- 2-3 scallions sliced
- 3/4 cup cheddar cheese shredded, or Monterey Jack cheese
- olives sliced
- tortilla chips optional
Instructions
- DRESSING
- Blend all ingredients together with a food processor or blender, pulsing until ingredients are combined.
- Adjust to taste by adding more Jalapeño pepper or salt. Makes about 1 cup of dressing.
- SALAD
- Toss gently all ingredients together. Add dressing to individual plated salad.
Nutrition Information
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 390
% Daily Value*
| Serving | 1g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 730mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.