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Taco Salad with Creamy Cilantro Dressing Three Stars

Taco Salad with Creamy Cilantro Dressing

Get Ready

Servings: Serves 4

Prep Time: 25 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

1 1/2 cups cilantro (stems and leaves) (Dressing)
1/3 cup nonfat plain Greek yogurt (Dressing)
1 Tbsp. fresh lemon juice (Dressing)
1 Tbsp. water (Dressing)
1/2 tsp. ground cumin (Dressing)
1/4 tsp. salt, or to taste (Dressing)
1/4 tsp. freshly ground black pepper, or to taste (Dressing)
2 (15.5 oz.) cans black-eyed peas, rinsed and well drained (Salad)
1 1/2 cups fresh or frozen sweet corn kernels (Salad)
1/4 cup chopped scallions (Salad)
1 cup chopped fresh tomatoes (about 2 medium) (Salad)
1 avocado, peeled and diced (Salad)
3/4 cup shredded low-fat cheddar cheese (Salad)
1/4 cup reduced-fat sour cream (Salad)
1 small jalape?o, seeded, deveined, and minced (optional) (Salad)
1/2 cup coarsely crushed corn tortilla chips (Salad)

directions:

1. Prepare the dressing. In the bowl of a food processor, combine cilantro, yogurt, lemon juice, water, cumin, salt, and pepper. Blend until pureed, about 30 seconds to 1 minute. (Alternatively, combine ingredients in a deep bowl and puree using an immersion blender.) Distribute the salad dressing among 4 (1 pint) mason jars.
2. Prepare the salad. Evenly distribute the ingredients in each mason jar in order: black-eyed peas, corn, scallions, tomatoes, avocado, cheese, sour cream, jalapeno if using, and tortilla chips. (If packing the jars for later, store the chips in a separate container so they'll stay crunchy.)
3. Place a lid on each jar and store in the refrigerator for up to 3 days. To serve, if chips have not been added, add chips to the jars, then secure lids and instruct diners to gently shake the jar to distribute dressing and ingredients, then open.
Source: Hannaford fresh Magazine, July - August 2015

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Quantity Ingredients coupon
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1 1/2 cups cilantro (stems and leaves) (Dressing)  
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1/3 cup nonfat plain Greek yogurt (Dressing)  
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1 Tbsp. fresh lemon juice (Dressing)  
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1 Tbsp. water (Dressing)  
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1/2 tsp. ground cumin (Dressing)  
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1/4 tsp. salt, or to taste (Dressing)  
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1/4 tsp. freshly ground black pepper, or to taste (Dressing)  
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2 (15.5 oz.) cans black-eyed peas, rinsed and well drained (Salad)  
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1 1/2 cups fresh or frozen sweet corn kernels (Salad)  
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1/4 cup chopped scallions (Salad)  
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1 cup chopped fresh tomatoes (about 2 medium) (Salad)  
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1 avocado, peeled and diced (Salad)  
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3/4 cup shredded low-fat cheddar cheese (Salad)  
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1/4 cup reduced-fat sour cream (Salad)  
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1 small jalape?o, seeded, deveined, and minced (optional) (Salad)  
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1/2 cup coarsely crushed corn tortilla chips (Salad)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 3 g (15%)
Cholesterol 10 mg (3%)
Sodium 330 mg (13%)
Total Carbohydrates 48 g (16%)
Dietary Fiber 10 g (40%)
Protein 20 g (33%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Taco Salad with Creamy Cilantro Dressing is rated 1.0 out of 5 by 1.
Rated 1 out of 5 by from Dressing is horrid! The salad ingredients were very tasty, if you eat them alone or with a different dressing. The greek yogurt and lemon juice just made this TART awful tasting covering. Needs work. I added some salsa and sugar to overcome the tartness but it still didn't taste very good. Lucky for us we kept the salad ingredients separate from the dressing and will try something else like a Catalina type dressing. Not the right balance. My husband actually tried the salad dry first and liked it, then he put some of the dressing on and immediately ran into the bathroom to spit it out and rinse his mouth. Yes, that bad!
Date published: 2018-06-14
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