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Taco Salad
with paprika vinaigrette

Active: 25 min Total: 35 min
Leftover turkey helps this salad come together really quickly. Our vegetarians will be using mushrooms and black beans. Tossed in a yogurt-based paprika vinaigrette, you'll have a salad coated with delicious goodness!
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Taco Salad with Creamy Paprika Dressing:
  • Quinoa - 2/3 cup , uncooked ((Or sub 2 cups uncooked. Skip for lower cal option))
  • Olives - 2 oz , sliced
  • Tomatoes - 3 , chopped ((If using roma, use 4))
  • Avocados - 2 , medium-sized cubed
  • Romaine lettuce - 2/3 lb , chopped
  • Garlic - 2 cloves , minced
  • Cilantro - 1/4 bunch , chopped
  • Paprika - 1/2 tsp
  • Dijon mustard - 2 tsp
  • Red wine or sherry vinegar - 2 Tbsp
  • Honey - 1 Tbsp
  • Olive oil - 2 Tbsp
  • Plain yogurt - 3 Tbsp
  • Leftover taco filling - 1 1/4 lb

Nutrition Facts

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Prep

  1. Combine quinoa with 2x the amount of water (or stock if your prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Olives / Tomatoes / Avocados / Romaine lettuce / Garlic / Cilantro - Prep as directed.
  3. Make dressing - Mix garlic, paprika, Dijon, vinegar, honey, oil, and yogurt. Season to taste with salt and pepper. (Can be done up to 4 days ahead)

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Make

  1. Lightly reheat leftover turkey taco filling from Tuesday if desired.
  2. All ingredients (quinoa, olives, tomatoes, avocado, lettuce, cilantro, and turkey) can be dressed and mixed in a big bowl, or you can also divide salad ingredients into serving portions and have everyone dress their own salad bowl.

Nutrition Facts

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