Monday, June 1, 2009

Taco Salad

Well, in the spirit of my upcoming Mexican vacation I thought I would make a Mexican-inspired salad. Too bad I am not actually there right now, because I would love nothing more!

Taco Salad

Romaine lettuce
pico de gallo (homemade or store bought)
tortilla chips (I used Kettle Chili Lime chips)
shredded carrot
celery, chopped
queso fresco, crumbled
chopped kalamata olives
ground turkey taco meat (recipe below)
cilantro-lime vinaigrette

For the salad: Start with a layer of romaine lettuce, add a tablespoon or two of pico de gallo. Next, add a layer of crushed tortilla chips, shredded carrot and chopped celery. Add a layer of queso fresco, and chopped olives. Finally, top with taco meat and 2 or 3 tablespoons of vinaigette. Serve and eat.

Turkey Taco Meat

1 lb. ground turkey
1 1/2 t. ground ancho chile powder
1/2 t. onion powder
1/4 t. garlic powder
1/2 t. cumin
sea salt and freshly ground pepper to taste
squeeze of lime

Brown the turkey over medium heat in a skillet. Add the chile powder, onion powder, garlic powder, cumin, and salt and pepper. Let meat simmer for about 10-15 min. Take off heat and add the squeeze of lime.

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