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Lunch / Dinner

Taco Salad

Let’s face it, most taco salads suff er from poor reputations. Not this one—fresh ingredients and grilled steak make this salad stellar.

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Ingredients

FOR THE DRESSING—

FOR THE VINAIGRETTE—

FOR THE SALAD—

Instructions

Combine sour cream, chili powder, cumin, paprika, garlic powder, and oregano in a bowl; season with salt and pepper; set aside.

Purée salsa in a food processor while slowly drizzling in 2 Tbsp. oil. Blend vinaigrette until ingredients are thoroughly combined.

Sear steak in 1 Tbsp. oil in a large sauté pan over high heat. Cook steak 5 minutes per side for rare, or to desired doneness. Let meat rest, then thinly slice against the grain at an angle.

Layer salad ingredients in 4 salad bowls starting with beans, then steak, avocado, sour cream mixture, olives, and lettuce. Top each salad with salsa vinaigrette and corn chips.

Serve with Pomegranate Margarita Cocktails.

Pureé the purchased salsa in a food processor, drizzling in oil through the top to thicken the vinaigrette.

Pureé the purchased salsa in a food processor, drizzling in oil through the top to thicken the vinaigrette.

The steak will be easier to eat if it's thinly sliced against the grain. Cut the meat at an angle.

The steak will be easier to eat if it's thinly sliced against the grain. Cut the meat at an angle.

Layer the individual salads into bowls. Don’t be too fussy; eyeballing the amounts for each layer is fine.

Layer the individual salads into bowls. Don’t be too fussy; eyeballing the amounts for each layer is fine.

Nutritional Facts

Tags: Easy, Quick, 4Th Of July, Lunch, Dinner, Mexican, Cinco De Mayo, Appetizer

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