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Have I mentioned that it’s spring here in Buenos Aires? I’ve always preferred warmer weather, but it’s been a little weird seeing November on the calendar while going through a heatwave – temperatures were up to the mid-90s recently! (That’s Fahrenheit, of course; I still haven’t made the adjustment over to Celsius.) Given the weather, I’ve been eating a lot of salads, but in true Argentine fashion, I just can’t help topping them with meat (like my Thai steak salad<\/a>) – it’s cheap and good quality here and adds extra protein to the meal. I think this recipe for taco salad could be easily adapted to be vegetarian, however, by omitting the ground beef and adding more beans (a mixture of black and pinto beans would be my suggestion). With or without the beef, this is a salad worth making. With a base of lettuce and cabbage (dressed with a simple red wine vinaigrette), it’s definitely a healthier alternative to the nachos and tacos it resembles, but it doesn’t feel like you’re missing out, especially when you pile on the toppings.<\/span><\/p>\n Ingredients:<\/p>\n *Lean is better here, ideally 90\/10 or 95\/5.<\/p>\n Method: <\/span><\/div>\n<\/div>
\nTaco Salad<\/span><\/strong> (adapted from Kalyn’s Kitchen<\/a>)
\nYield: 4 – 6 servings<\/span><\/p>\n\n
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