Taco Salad.

I eat a lot of salad. Breakfast, lunch, dinner…anytime is the right time for something green and leafy. I’d be gloriously waify if it weren’t for all the crap I load onto my salads: strong-smelling cheeses, velvety olive oil, hard-boiled eggs, lightly-sweet avocados. I usually opt for a drizzle of EVOO and splash of balsamic on top of my veggie creations, but sometimes a girl’s gotta get some creamy dressing in her life. My husband detests ranch dressing, so I have to come up with something on my own most of the time when the craving hits. Enter this salad. It is wonderfully salty (a staple for me), lightly tangy, and has just the right amount of creaminess. Throw in a mix of proteins, and it’s a luncheon just screaming to happen. Baby shower, anyone?


1 head romaine lettuce, chopped

1 c cabbage, shredded

1/2 c thinly sliced peppers (I used red, orange, and yellow mini peppers)

1 can black beans, drained and rinsed

1/4 c sharp cheddar cheese, shredded

1-2 tbsp mayonnaise

Juice from half a lime

1/4 tsp cracked red pepper

1/4 tsp garlic powder

1/2 tsp cumin

1 tsp chili powder

1/2 c salsa

1/2 tsp salt

1 c crushed tortilla chips


In a large salad bowl, toss together lettuce, cabbage, peppers, and beans. In a separate small bowl, whisk together mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and salsa. Pour dressing over salad and toss to coat. Top with crushed chips and cheese and serve immediately.


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