Taco Salad with Jalapeno Cilantro Dressing | Natalie Cooks

Name: Taco Salad with Jalapeno Cilantro Dressing | Natalie Cooks
Total time: 30 min
Ingredients: 1 large sweet potato (about 12-16 oz), (cut into bite-sized cubes); 1 tbsp olive oil; ½ tsp kosher salt; ½ tsp garlic powder (optional); ½ tsp black pepper (optional); 8 cups thinly sliced lettuce ((romaine, iceberg, kale, etc…)); 3 cups thinly sliced or shredded veg ((cabbage, carrot, and/or bell pepper)); 1 (15 oz) can black or pinto beans, (drained and rinsed); 1 cup frozen corn, (thawed*); ½ cup crumbled feta or cotija cheese or shredded cheddar cheese; 1 cup crumbled tortilla chips**; 1 avocado, (chopped); Pickled red onions (see recipe); 1 cup plain Greek yogurt***; 1 jalapeno, (seeds removed (leave out if you don’t like spice!)); 1 small bunch of cilantro ((leaves and stems, about 1 cup)); 2 tbsp olive oil; 1 tbsp lime juice; 1 ¼ tsp kosher salt; ½ tsp garlic powder; ½ tsp ground cumin; 2-4 tbsp water; *My favorite way to thaw and add flavor is to add them to a very hot pan with a touch of oil and cook, undisturbed, until charred, about 2-3 minutes.; **Make your own! Follow instructions from Chicken Tortilla Soup; ***If you only have non-Greek regular yogurt, don’t add water. Blend and add water if needed.

nataliecooks.com

For me, taco salad is all about the dressing and toppings. For this version, we have a bright green spicy jalapeno and cilantro yogurt-based dressing that’s ...

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Ingredients

1 large sweet potato (about 12-16 oz), (cut into bite-sized cubes)
1 tbsp olive oil
½ tsp kosher salt
½ tsp garlic powder (optional)
½ tsp black pepper (optional)
8 cups thinly sliced lettuce ((romaine, iceberg, kale, etc…))
3 cups thinly sliced or shredded veg ((cabbage, carrot, and/or bell pepper))
1 (15 oz) can black or pinto beans, (drained and rinsed)
1 cup frozen corn, (thawed*)
½ cup crumbled feta or cotija cheese or shredded cheddar cheese
1 cup crumbled tortilla chips**
1 avocado, (chopped)
Pickled red onions (see recipe)
1 cup plain Greek yogurt***
1 jalapeno, (seeds removed (leave out if you don’t like spice!))
1 small bunch of cilantro ((leaves and stems, about 1 cup))
2 tbsp olive oil
1 tbsp lime juice
1 ¼ tsp kosher salt
½ tsp garlic powder
½ tsp ground cumin
2-4 tbsp water
*My favorite way to thaw and add flavor is to add them to a very hot pan with a touch of oil and cook, undisturbed, until charred, about 2-3 minutes.
**Make your own! Follow instructions from Chicken Tortilla Soup
***If you only have non-Greek regular yogurt, don’t add water. Blend and add water if needed.