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Perfect for a summer night on the porch!
In the past week, San Francisco's seen some of the hottest days of the year. Which is why when a friend came over for lunch, I suggested we make a big, chilled salad with a cooling dressing to top it off. I chose taco salad: not the traditional kind with a fried tostada bowl and ground beef, but a lighter, meatless version with a creamy cilantro, cucumber, and avocado dressing.
The salad turned out beautifully. It has vibrantly hued ingredients, each neatly chopped, in contrasting layers. I especially enjoyed the flavors and textures — like buttery avocado, smoky cumin, and crispy chips — without any of the grease. Leftover chopped ingredients make for a wonderful next meal, and you can vary the dish. Remove the cheese to turn it vegan, or add grilled skirt steak if you're a meat lover. Savor a different taco salad when you read more
While it's true that airlines have recently expanded their food offerings, the airport still dominates the market when it comes to travel meals. But — like Party and I witnessed during last year's trip to Aspen — airport food often falls incredibly flat. During recent travels, I experienced something similar when I ordered what I expected to be a taco salad, only to be greeted by a heaping pile of white rice, stringy chicken, overcooked corn, and wilted cilantro. Although I was starving, I was also completely grossed out, and tossed my takeout after just a few bites. Does this bowl of overcooked matter look like something you'd be willing to eat?
Tonight, serve your family a meal that comes together in minutes. This tostada recipe is great because it's full of flavor and texture. There's a satisfying crunch thanks to the tostada base, a crispness from the filling black bean and corn salad, and richness provided by the cheddar cheese and sour cream. Although the ingredients are classic Tex-Mex, the extra veggies make it healthier than nachos. The recipe calls for turkey, but feel free to substitute shredded chicken or ground meat. For the wildly simple method, read more
Taco salad is one of my guilty pleasure foods. When I'm alone at my parents' house, I like to make a large one and enjoy it for several meals.
This divine variation features ground turkey mixed with a store made salsa. The recipe calls for zucchini and bell pepper, but if you prefer eggplant and squash, use those instead.
To make a vegetarian version replace the ground turkey with canned beans. Sound tasty? Get the recipe: read more
Whenever I want a hearty salad for dinner, I make a taco salad. Packed with tons of veggies, beans, and cheese, taco salads are divine and filling. This vegetarian version is served layered in a glass dish, almost like a trifle. The presentation is mouth-watering and the salad is delicious. The dressing is an interesting mix of guacamole, sour cream, and chili powder. Serve this salad with your favorite tortilla chips and cold Coronas. If you want the recipe, read more
