TACO SALAD WITH LIME VINEGAR DRESSING

Taco Salad with Lime Vinegar Dressing image

This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!

Provided by JulieW

Time 30m

Yield 4

Number Of Ingredients 18

Ingredients

1 pound lean ground beef
¾ cup water
1 (1 ounce) packet taco seasoning mix
1 head romaine lettuce, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) basket grape tomatoes, chopped
1 avocado, pitted and sliced
½ cup chopped carrots, or to taste
½ cup chopped green bell pepper, or to taste
½ cup chopped celery, or to taste
¼ cup shredded Cheddar cheese, or to taste
¼ cup lime juice
3 tablespoons honey
2 tablespoons champagne vinegar
2 tablespoons chopped fresh cilantro, or to taste
2 tablespoons Dijon mustard
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 26.3 g, Fiber 13.5 g, Protein 30.5 g, SaturatedFat 8.8 g, Sodium 1119.5 mg, Sugar 17.3 g