Taco Salad - 39g Carbs, 15g Fiber, 5g Sugar
From: www.cuisinerecipes.com
Fresh ingredients and sizzling steak offer a terrific new twist
on an old favorite.
Makes: 4 salads
Total time: 45 minutes
--> FOR THE DRESSING—
1 cup sour cream
1 Tbsp chili powder
1 1/2 tsp. ground cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dried oregano
Salt and black pepper to taste
--> FOR THE VINAIGRETTE—
3⁄4 cup purchased salsa
2 Tbsp vegetable oil
--> FOR THE SALAD—
1 lb flank steak seasoned with salt and black pepper
1 Tbsp vegetable oil
1 can black beans, drained and rinsed (15oz)
2 avocados, pitted, peeled, and sliced
1 cup sliced black olives
2 cups shredded romaine lettuce
1 cup crushed corn chips
Combine sour cream, chili powder, cumin, paprika, garlic powder, and
oregano in a bowl; season with salt and pepper; set aside.
Puree salsa in a food processor while slowly drizzling in 2 Tbsp. oil.
Blend vinaigrette until ingredients are thoroughly combined.
Sear steak in 1 Tbsp. oil in a large sauté pan over high heat. Cook
steak 5 minutes per side for rare, or to desired doneness. Let meat
rest, then thinly slice against the grain at an angle.
Layer salad ingredients in 4 salad bowls starting with beans, then
steak, avocado, sour cream mixture, olives, and lettuce. Top each
salad with salsa vinaigrette and corn chips.
Editor's Note - -
Flank steak is a flavorful cut of beef. For even more flavor, try
grilling the steak. For rare, 5 minutes per side over medium-high heat.
Makes: 4 salads
Nutrition Per Salad:
773 Calories, 51g Total Fat, 15g Sat, 88mg Cholesterol, 814mg Sodium,
39g Total Carbs, 15g Fiber, 5g Sugars, 36g Protein
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