Tuesday, June 3, 2008

Taco Salad with Creamy Lime Dressing

grilled chicken, grilled steak, beans, etc.
vegetables — such as colored peppers, lightly cooked corn, diced tomato, etc.
something from the onion family, like chopped scallions or chopped red onion
shredded red or green cabbage
cheese (a must!) — pepper jack, monterey jack, sharp cheddar, queso fresco, etc.
diced avocado
chopped cilantro
your favorite kind of salad greens
tortilla chips, either crumbled over or served alongside
sour cream, salsa, guacamole — you can serve the salad with a dollop of these toppings, or serve the salsa and guac on the side for chip dipping

For the creamy lime dressing (makes enough for 4 salads):
zest & juice of 1 lime (about 2 tablespoons juice)
1 small shallot, minced
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
1 teaspoon cumin
pinch of coarse salt and freshly ground black pepper
2 tablespoons cilantro, finely chopped


Prep all your ingredients before dressing the greens, and have them ready to go.

Make the dressing — whisk together all the ingredients until well blended.

Wash and spin dry your salad greens, season them with a little coarse salt and pepper, then toss them with about 2/3 of the dressing. Divide the dressed greens among 4 plates, then top with whatever toppings you’re using. Spoon the remaining dressing over the top of each salad and serve.

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