Best 3 Taco Salad Vinaigrette Recipes

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Indulge in a flavorful and refreshing symphony of flavors with our delectable Taco Salad Vinaigrette recipes. These dressings, inspired by the vibrant and bold flavors of Mexican cuisine, are sure to elevate your salads to a whole new level. From the tangy and zesty Classic Taco Salad Vinaigrette to the creamy and flavorful Avocado Taco Salad Dressing, each recipe offers a unique twist on this classic salad accompaniment. Whether you prefer a light and tangy dressing or a rich and creamy one, our collection has something for every palate. With easy-to-follow instructions and a variety of flavor combinations, these dressings are perfect for adding a touch of Mexican flair to your favorite salads, tacos, and wraps. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

TACO SALAD WITH SALSA VINAIGRETTE



Taco Salad With Salsa Vinaigrette image

We lived in California for a number of years and I remember a few nights where left over taco meat made a gread taco salad. You can buy chips of course..just wanted to add how to do them if wanted.

Provided by TishT

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 22

3/4 cup finely chopped onion
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons vegetable oil (plus additional for frying the chips)
1 lb ground chuck
1 can refried beans (optional)
2 tablespoons tomato paste
6 7-inch corn tortillas, cut into 1-inch triangles
8 cups shredded romaine lettuce
3 tomatoes, cut into wedges
1 cup coarsely grated extra-sharp cheddar cheese
1/3 cup thinly sliced scallion
1 clove garlic, chopped
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/2 cup olive oil
2 tablespoons olive oil
1 cup chopped, seeded tomatoes
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander

Steps:

  • In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft.
  • Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink.
  • Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through.
  • Transfer the mixture to a bowl and let it cool.
  • In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides.
  • Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
  • The tortilla chips may be made 1 day in advance and kept in an airtight container.
  • On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
  • Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
  • Add the tomato, the jalapeno pepper, and the coriander.
  • Blend the vinaigrette until it is smooth.
  • Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.

BAJA CHICKEN SALAD WITH TACO VINAIGRETTE



Baja Chicken Salad With Taco Vinaigrette image

This is a deliciously different type of taco xalad which includes chicken, avocado, and a tantalizing taco-flavored dressing. It's a very classy salad and a Pillsbury Bake-Off winner. Blue tortilla chips accompanying this dish adds the final touch of authentic Mexican flair!

Provided by Christmas Carol

Categories     Mexican

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (1 1/4 ounce) package old el paso taco seasoning mix
1 tablespoon light brown sugar
1/2 cup olive oil
1/2 cup cider vinegar
4 boneless skinless chicken breast halves, cut into 1 inch pieces
1 -2 tablespoon olive oil
1 (10 ounce) package mixed baby greens or 1 (10 ounce) package salad greens
1 cup grape tomatoes, halved
1/2 cup sliced red onion
2 2/3 ounces shredded monterey jack and cheddar cheese blend (2/3 cup)
1/3 cup sour cream
1 avocado, pitted, peeled, and sliced
3 tablespoons sliced ripe olives
blue tortilla chips

Steps:

  • In a medium bowl, combine the taco seasoning mix, light brown sugar, 1/2 cup olive oil, and cider vinegar; blend well.
  • Place chicken pieces in a medium, shallow bowl.
  • Pour 1/2 cup of the seasoning mixture over the chicken.
  • Reserve remaining mixture for the dressing.
  • In a medium skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.
  • With a slotted spoon, remove chicken from seasoning mixture and discard remainder of mixture.
  • Add chicken to the skillet, cooking and stirring for 5-7 minutes or until no longer pink in the center.
  • In a large bowl, combine the baby greens, grape tomatoes, and red onion.
  • Add reserved seasoning mixture and toss to coat.
  • On a serving platter, arrange salad mixture and top with chicken, cheese, sour cream, avocado, and black olives.
  • Arrange blue tortilla chips around the salad.

TACO SALAD VINAIGRETTE



TACO SALAD VINAIGRETTE image

Categories     Tomato     No-Cook     Quick & Easy     Dinner     Lunch     Salad Dressing

Number Of Ingredients 12

2 oz. Tomato Puree
2 oz. White wine vinegar
4 oz. Vegetable oil
1 oz. Sugar
1 Tbsp. Onion
1 tsp. Dijon Mustard
1/2 tsp. Freshly ground black pepper
1/2 tsp. Sea Salt
1/2 tsp. Cumin
1/4 tsp. Chili powder
1 Garlic clove
1 Chipotle pepper

Steps:

  • Add all ingredients to blender except oil and blend until smooth. Open the small hole in blender lid and slowly stream in the oil to form an emulsion.

Tips and Conclusion

  • Use Fresh Ingredients: Always opt for fresh vegetables, herbs, and spices to ensure the best flavor and texture in your taco salad. Fresh ingredients will provide a vibrant and lively taste to the dish.
  • Choose the Right Lettuce: Select a sturdy lettuce that can hold up well under the weight of the other ingredients. Iceberg lettuce or romaine lettuce are great options.
  • Don't Overdress the Salad: A light drizzle of vinaigrette dressing is all you need to enhance the flavors of the salad without overpowering them. Too much dressing can make the salad soggy and oily.
  • Layer the Ingredients Properly: Arrange the ingredients in layers, starting with the lettuce at the bottom, followed by the protein, beans, vegetables, and cheese. This layering helps distribute the flavors and textures evenly throughout the salad.
  • Add Some Crunch: Incorporate crunchy elements like tortilla chips, crispy bacon, or roasted nuts to add texture and contrast to the soft and creamy ingredients in the salad.
  • Experiment with Different Proteins: Don't limit yourself to ground beef. Try using shredded chicken, grilled shrimp, or tofu as alternative protein sources for a delicious and varied taco salad experience.
  • Make it a Meal: Serve the taco salad with a side of rice, quinoa, or black beans to make it a complete and satisfying meal.

Conclusion

Taco salad is a versatile and customizable dish that offers a delightful blend of flavors and textures. With its vibrant colors and layers of fresh ingredients, it's a feast for both the eyes and the taste buds. Whether you're looking for a quick and easy weeknight meal or a fun and festive party dish, taco salad is sure to be a crowd-pleaser. So experiment with different toppings, dressings, and proteins to create your own unique and delicious taco salad recipe.

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