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Hardly anyone can say no to a good salad, no matter how simple. Salads are a great way to have an abundance of fibers, vitamins and greens to boost your system. With hundreds of types of flavor combos, salads are not limited to only greens such as lettuce or Rocca; try adding fruit, grains, nuts, grilled steak or chicken as well.

6 Salad Building Tips

  • Use your hands to chop leaves, as using a knife sometimes makes the leaves lose their shape and freshness.
  • Always pat greens dry with a kitchen towel, so they don’t wilt when you put the dressing on before serving.
  • To make perfectly balanced vinaigrette, use three parts oil to one part vinegar and shake in a jar with a lid to get the best consistency.
  • Get creative: add nuts, fruit, cheese, grilled proteins (beef, shrimp, chicken) to make a balanced meal out of it.
  • Never add dressing when you prepare a salad, add only right before serving. Adding the dressing beforehand makes all the veggies wilt by making them release their water.
  • When using tomatoes in the salad, remove the pulp if it will be for a garnish and keep if it will be within salad itself.

Crave’s Famous Taco Salad

Ingredients

For the taco meat

  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/2 tablespoon cooking oil
  • 1/2 cup water

 For the salad

  • 1 head iceberg lettuce, chopped
  • 1 15-ounce can beans, rinsed and drained
  • 1 cup diced tomatoes
  • 1/3 cup chopped green onions
  • 1 cup shredded Mexican blend cheese
  • 1/2 11-ounce bag nacho-flavored tortilla chips (like Doritos)

Instructions

For the taco meat

  1. In a large bowl, add ground beef, chili powder, ground cumin, salt, garlic powder, onion powder, paprika and dried oregano. Mix together with hands until well combined.
  2. Heat a large skillet over medium-high heat. When hot, add the cooking oil. Add the ground beef and break up the meat into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 8 to 10 minutes.
  3. Add the water and bring to a simmer. Remove from heat and cover to keep warm.

 For the salad

  1. In a large mixing bowl, add the lettuce, pinto beans, diced tomatoes, chopped green onions and shredded cheese. Toss to combine.

 Note: If you’re planning to serve this at a party, add the cooked ground beef and nacho-flavored tortilla chips and toss to combine. Serve immediately.

 

 

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