Garden Fresh Taco Salad Recipes

FRESH TACO SALAD

Fresh Taco Salad image

Freshen up your south of the border supper by starting with a Mexican salad recipe. With avocado, jalapeno, jicama, and black beans, this taco salad recipe is far from boring.

Provided by BHG Test Kitchen

Number Of Ingredients 18

Ingredients

4 cup mixed salad greens
1 ounce black beans, rinsed and drained
2 corn, husks and silks removed and kernels cut off the cobs
0.75 cup matchstick-size pieces peeled jicama
0.5 cup chopped tomato (1 medium)
1 avocado, halved, seeded, peeled, and sliced
1 fresh jalapeño chile pepper, stemmed, seeded, and thinly sliced*
2 cup multigrain tortilla chips with flaxseeds
0.5 cup refrigerated fresh salsa
0.5 cup crumbled queso fresco (2 ounces)
1 Cilantro Ranch Dressing
0.333 cup light sour cream
0.25 cup buttermilk
2 tablespoon snipped fresh cilantro
1 tablespoon snipped fresh chives
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon chili powder

Steps:

Line a large serving platter with salad greens. In a medium bowl combine black beans, corn, jicama, and tomato. Spoon mixture over greens. Arrange avocado and chile pepper slices over bean mixture. Top with chips, salsa, and cheese. Drizzle with Cilantro Ranch Dressing. Cilantro Ranch Dressing
In a small bowl whisk together sour cream, buttermilk, cilantro, chives, lime juice, garlic, and chili powder.

Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Cholesterol 11 mg, Protein 10 g, SaturatedFat 3 g, Sodium 447 mg, Sugar 4 g, Fat 9 g, UnsaturatedFat 4 g

LIME CHICKEN TACOS

Lime Chicken Tacos image

Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. -Tracy Gunter, Boise, Idaho

Provided by Taste of Home

Categories Dinner

Time 5h40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

Steps:

Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

Nutrition Facts : Calories 291 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 674mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges

GARDEN-FRESH CHEF SALAD

Garden-Fresh Chef Salad image

For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! -Evelyn Gubernath, Bucyrus, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 cups spring mix salad greens
2 medium tomatoes, coarsely chopped
6 hard-boiled large eggs, coarsely chopped
3 slices deli turkey, cut into thin strips
3 slices deli ham, cut into thin strips
1/2 cup shredded cabbage
4 green onions, sliced
4 fresh baby carrots, sliced
4 radishes, thinly sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup reduced-fat Thousand Island salad dressing or dressing of your choice

Steps:

In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.

Nutrition Facts : Calories 171 calories, Fat 9g fat (2g saturated fat), Cholesterol 227mg cholesterol, Sodium 508mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

GARDEN FRESH TACO SALAD

Garden Fresh Taco Salad image

Make and share this Garden Fresh Taco Salad recipe from Food.com.

Provided by looneytunesfan

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning, divided
1 large head lettuce, shredded
4 medium tomatoes, seeded and diced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 cup mayonnaise or 1 cup salad dressing
1 tablespoon salsa
1 leaf lettuce
crushed tortilla chips

Steps:

In a skillet, cook beef over medium heat until no longer pink; drain. Stir in half of the taco seasoning. Remove from the heat; stir in shredded lettuce, tomatoes, onion and cheese.
In a small bowl, combine mayonnaise, salsa and remaining taco seasoning. Pour over salad and toss to coat. Line a large bowl or platter with leaf lettuce; top with taco salad. Sprinkle tortilla chips around edge.

Nutrition Facts : Calories 764, Fat 55.9, SaturatedFat 21.6, Cholesterol 151.7, Sodium 919.7, Carbohydrate 28.7, Fiber 4.3, Sugar 12.2, Protein 38.9

DANA'S TACO SALAD

Dana's Taco Salad image

This is my health-oriented twist to my Aunt Linda's recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips.

Provided by Dana Lawson

Categories Salad Taco Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup dry lentils
1 cup water
½ pound ground turkey
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, chopped
1 avocado - peeled, pitted and diced
1 tomato, diced
1 (15 ounce) can pitted black olives, chopped
1 (15 ounce) can kidney beans, drained and rinsed
⅓ cup Catalina salad dressing

Steps:

Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

Nutrition Facts : Calories 584.2 calories, Carbohydrate 55.6 g, Cholesterol 41.9 mg, Fat 31.1 g, Fiber 19.8 g, Protein 25.7 g, SaturatedFat 4.7 g, Sodium 2057.3 mg, Sugar 10.9 g

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