Ready in 45 minutes
Adapted from the America's Test Kitchen cookbook "The Best 30-minute Recipe", a hearty salad that makes a great dinner.
"This got my kids (3 and 1.5) to eat their veggies and had fun making it with me! We loved it! :-)"- natsanchez22
1. For the dressing: In a food processor, finely chop together shallot, jalepeno, garlic, sugar, cumin, cilantro and salt. Add lime juice and oil and blend until emulsified. Set aside.
2. Saute the onion and chile powder in a large skillet until starting to brown. Stir in garlic and cook 30 sec. Add the beek and cook until browned lightly. Stir in tomato sauce and allow flavors to meld and sauce to thicken, 2 minutes. Season with salt and pepper to taste. Set aside and allow to cool to RT.
3. Brown zucchini in another skillet over high heat, allowing the cubes to color but not get mushy. Toss with corn, black beans, and some of the vinaigrette.
4. Assemble the salad: Toss lettuce with vinaigrette to taste. Portion beef, zucchini salad, tomatoes, avocado and cheese on top. Enjoy!
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natsanchez22 4 months agoThis got my kids (3 and 1.5) to eat their veggies and had fun making it with me! We loved it! :-)
Nlp9 3 years agoAlso good left over. [I posted this recipe.]