THE RECIPE JOURNAL · Main Course
Dana's Delicious Taco Salad Recipe
If you're craving a fresh and flavorful meal, this taco salad is the perfect choice. Packed with vibrant veggies, seasoned beef, and a zesty dressing, it’s a quick and satisfying dish everyone will love.
FROM THE KITCHEN • Dana's Delicious Taco Salad Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the lentils and water in a pot and bringing it to a boil. Once boiling, lower the heat and let it simmer gently for about 30 minutes, or until the lentils are tender. While the lentils are cooking, heat a skillet over medium and cook the turkey until it’s no longer pink, which should take around 8 to 12 minutes. Once the turkey is cooked, stir in the cooked lentils, a cup of water, and the taco seasoning mix. Bring everything to a boil again, then reduce the heat and let it simmer until most of the liquid has evaporated, about 5 minutes. To put the salad together, toss the lettuce, avocado, tomatoes, olives, kidney beans, and the lentil-and-turkey mixture in a large bowl. Finish it off by drizzling the Catalina dressing over everything and give it a good toss to combine all those flavors.
Why you’ll love it
This salad is a perfect blend of fresh vegetables, seasoned meat, and crunchy toppings. It’s full of flavor and texture, making every bite exciting. Plus, it’s quick to prepare and great for a satisfying meal any day of the week.
How to serve
Serve this salad with a side of guacamole or salsa for extra zest. A dollop of sour cream or a sprinkle of shredded cheese can add creaminess. It pairs well with a cold drink like iced tea or a light beer.
Storage & leftovers
Store leftovers in an airtight container in the fridge. Keep the dressing separate if possible to prevent the salad from getting soggy. Use within two days for the best taste and freshness.
