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
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