Ingredients
Taco Salad with Creamy Paprika Dressing:
- 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 - 1/4 cup
- Leftover taco filling - 1 1/4 lb
- Sunflower seeds - 1/2 cup ((Or sub pumpkin)
Prep
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Olives / Tomatoes / Avocados / Romaine lettuce / Garlic / Cilantro - Prep as directed.
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Make dressing - Mix garlic, paprika, Dijon, vinegar, honey, and oil. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
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Make
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Lightly reheat leftover turkey taco filling from Tuesday if desired.
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All ingredients (olives, tomatoes, avocado, lettuce, cilantro, turkey, and sunflower seeds) 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.
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