Include in Print View:

Taco Salad With Cumin Dressing (Wedman 2

Taco Salad With Cumin Dressing (Wedman 2 recipe image
This vibrant taco salad combines the crunch of fresh romaine lettuce with the rich, earthy warmth of a homemade cumin dressing. The dressing blends red wine vinegar, lemon juice, and vegetable oil with garlic and mustard for a zesty kick that coats every leaf. Topped with chopped ripe tomatoes and finished with optional additions like cheese or cooked meat, it offers a satisfying mix of textures and bold Mexican-inspired flavors. Its a quick, flavorful meal perfect for busy weeknights, casual gatherings, or as a robust side dish. The balance of acidity and spice keeps it refreshing, while the sturdy ingredients make it ideal for eating immediately or packing for a picnic.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 608.9
Dietary: Vegan, Vegetarian
Description
This vibrant taco salad combines the crunch of fresh romaine lettuce with the rich, earthy warmth of a homemade cumin dressing. The dressing blends red wine vinegar, lemon juice, and vegetable oil with garlic and mustard for a zesty kick that coats every leaf. Topped with chopped ripe tomatoes and finished with optional additions like cheese or cooked meat, it offers a satisfying mix of textures and bold Mexican-inspired flavors. Its a quick, flavorful meal perfect for busy weeknights, casual gatherings, or as a robust side dish. The balance of acidity and spice keeps it refreshing, while the sturdy ingredients make it ideal for eating immediately or packing for a picnic.
Ingredients
  • 4 Tortillas
  • 4 cups Romaine lettuce
  • 1/4 teaspoons Salt
  • 2 tablespoons Red wine vinegar
  • 1/8 teaspoons Black pepper
  • 1/8 teaspoons Garlic powder
  • 2 teaspoons Lemon juice
  • 1/2 teaspoons Powdered mustard
  • 1/2 teaspoons Ground cumin
  • 1/4 cups Water
  • 2 tablespoons Vegetable oil
  • 1/2 teaspoons Cumin seeds
  • 3 lg Ripe tomatoes, chopped
Directions
  1. 1
    Preheat oven to 350F (175C). Cut tortillas into triangles and bake on a baking sheet until crisp and lightly browned, about 10-12 minutes, flipping halfway through.
  2. 2
    In a small jar or bowl, combine red wine vinegar, lemon juice, vegetable oil, salt, black pepper, garlic powder, powdered mustard, ground cumin, cumin seeds, and water. Shake or whisk vigorously until emulsified.
  3. 3
    Wash and chop romaine lettuce into bite-sized pieces. Place in a large salad bowl.
  4. 4
    Fold chopped ripe tomatoes into the lettuce.
  5. 5
    Drizzle the cumin dressing over the salad and toss gently to coat evenly.
  6. 6
    Divide salad among plates and top with warm crispy tortilla chips. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 608.9kcal
% Daily Value *
Total Fat 31.4g49%
Saturated Fat 15.0g75%
Cholesterol 144.3mg49%
Sodium 1740.4mg73%
Total Carbohydrate 11.9g4%
Dietary Fiber 4.3g18%
Sugars 4.3g
Protein 55.5g112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: taco salad, cumin dressing, romaine lettuce, red wine vinegar, lemon juice, garlic powder, mustard powder, ground cumin, cumin seeds, chopped tomatoes, vegetable oil, fresh salad, quick meal, vegetarian, spicy dressing, lunch ideas, picnic food, healthy eating, easy recipe, crunchy salad
Read it online: https://www.chefs-mate.com/recipe/taco-salad-with-cumin-dressing-wedman-2/