I've
been using the Heinz natural brand of ketchup without any HFCS and
really like it - use a brand you like the taste of for the dressing.
Also, if you want to take the dressing up a notch, use smoked paprika
instead of regular. I prefer the ground turkey or beef simply seasoned
with salt and pepper but if you want more kick, try adding cumin, chili
powder or a variety of other flavors to the meat while cooking.
Ingredients
- 1/2-1 pound ground turkey or beef
- 1/2 head romaine lettuce, chopped
- 1/2 head iceberg lettuce, chopped
- 1/2 cup cilantro chopped
- 1 cup cubed (small) cheese, cheddar, Monterey Jack, Pepper Jack, etc.
- 1 cup frozen or fresh corn kernels (thawed if frozen)
- 1 6-ounce can olives, chopped
- 1 15-ounce can black beans, rinsed and drained
- 2 roma or plum tomatoes, chopped
- 1-2 avocados, chopped
- Crushed tortilla chips
Salad:
- 1/4 cup ketchup (see note)
- 1/4 cup granulated sugar
- 1/4 cup red wine vinegar
- 1/4 cup onion finely chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Dressing:
Directions
- In a large, nonstick skillet, brown the ground turkey or beef with salt and pepper (about 1 teaspoon of each) until cooked through, breaking up the meat into bite-size pieces as it cooks. Drain excess grease if needed. Scrape the meat onto a paper towel-lined plate and set aside to cool a bit.
- For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up 3-4 days in advance.
- In a large bowl, toss all the salad ingredients together (including the cooled meat) except the crushed tortilla tips.
- Serve the salad with the dressing and crushed tortilla tips.
Recipe Source: salad from Mel’s Kitchen Cafe, dressing slightly adapted from Kitchen Simplicity (used olive oil instead of canola oil)
Angency:
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