Spring and Taco Salad
If you’re anything like me, you’re excited about spring because it means spring vegetables. And even though I’m not hot weather’s biggest fan, since warm weather means the produce I love, I’ll deal with it.
I love love love soup, but I’m ready for some bright, light, cheerful meals. Like today’s lunch: Taco Salad. It’s one of our favorites. It was the perfect lunch today. Husband had seconds, and almost went for thirds. (I must note that I’m so blessed to have a husband who is not only NOT picky, and not only loves the food I make for him, but he will accept a hearty salad as a meal! And, he often does the dishes. Husband, you are wonderful!!!) Ahem, back to the salad…Ã‚ Fresh organic spinach, a grated carrot, corn (really excited about fresh corn this summer!), organic pepper jack cheese, beef and beans, chives, and homemade Buttermilk Ranch Dressing (the cheese and veggies, except frozen corn, are Ã‚ all from Abundant Harvest Organics).
It’s essential to have a good dressing for a salad. I don’t buy bottled dressings anymore, because I can make them myself. My go-to right now is my Lemon Salad Dressing (juice from one lemon,Ã‚ 1/4 C, or so, olive oil;Ã‚ 1/2 to 1 T maple syrup or honey,Ã‚ a pinch of salt.Ã‚ Whisk together the lemon juice, maple syrup/honey, a pinch of salt, slowly drizzle in olive oil, whisking as you do, creating an emulsion), and today I tried my hand at Buttermilk Ranch (using this recipe, and making a few changes: fresh minced garlic instead of powder, no onion powder). And, when in doubt, there’s always a Balsamic Vinaigrette, which can be made by whisking some good quality olive oil (like Bari’s Organic Olive Oil) into some balsamic vinegar. I made today’s Ranch to go with our Taco Salad. Usually we just have Greek yogurt and salsa on top, but the homemade Ranch made the salad extra tasty.
It’s a quick, easy meal that can be prepared in no time at all, with whatever veggies you’ve got on hand!
- 1/4 to 1/2 lb. ground beef
- 1-2 C beans (I like a mixture of pinto, kidney, and black)
- 1 C cheese, grated (pepper jack or cheddar)
- 1 carrot, grated
- 1/2 C corn
- 1 tomato, chopped
- 2-3 T chives, chopped
- ranch dressing, Greek yogurt, or sour cream
- corn chips
- sliced black olives (opt.)
- 1 head lettuce (spinach or a mixture of both works well too)
- chili powder
- sweet paprika
- smoked paprika
- Cook beef. Add seasonings. When it’s cook, add beans and heat through.
- On a plate, arrange lettuce/spinach, and top with chips (you can also do on the side if you want them to remain crunchy), beef and bean mixture, cheese, carrot, corn, tomato, chives, olives, salsa, and ranch or yogurt.
Any other veggies that are in season would be wonderful. You could try: bell peppers, squash, cherry tomatoes…
Happy Salad Season!