Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Looking for a crisp, satisfying dish that’s easy to make and bursting with flavor? This Iceberg Lettuce Taco Salad is a refreshing blend of crunchy greens, seasoned beef, and zesty toppings – perfect for lunch, dinner, or your next gathering.

Ingredients

1 head of Tanimura & Antle Iceberg lettuce (or 2 heads of Artisan Baby Iceberg), chopped or shredded
½ Tanimura & Antle Artisan Sweet Italian Red Onion, diced
½ White Onion, diced
4 Roma tomatoes, chopped
1 jalapeño, chopped (optional, seeds removed)
1 lb ground beef
½ lb Cotija cheese, crumbled
2 Tbsp vegetable oil
1 Tbsp chili powder
1 cup prepared salsa (any kind you like)
1 Tbsp red wine vinegar
⅓ cup olive oil
¼ cup chopped cilantro
3–4 Tbsp lime juice
1 cup tortilla chips (optional)

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4 Servings

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15 min Prep

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8-10 min Cook

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25 min Total

Instructions:

Step 1: Cook the Beef

In a skillet over medium-high heat, warm a splash of vegetable oil. Add ground beef and break it into small pieces as it browns. Season with chili powder, salt, pepper, and a splash of water. Cook for about 8 minutes until fully done. Set aside to cool.

Step 2: Make the Salsa Vinaigrette

In a small bowl, whisk together:

Your favorite prepared salsa
Red wine vinegar
1 tablespoon lime juice
Olive oil
Half of the chopped cilantro

This tangy vinaigrette brings bold flavor to every bite.

Step 3: Prepare the Pico de Gallo

In another bowl, combine:

Chopped Roma tomatoes
Diced Artisan Sweet Italian Red Onion
Diced white onion
Remaining cilantro
Chopped jalapeño (optional)
Remaining lime juice

Mix well and set aside.

Step 4: Build the Salad

Spread chopped or shredded Tanimura & Antle Iceberg Lettuce into a large bowl or serving platter. Top with seasoned ground beef, fresh pico de gallo, crumbled cotija cheese

Step 5: Finish and Serve

Drizzle with salsa vinaigrette and sprinkle with crushed tortilla chips for extra crunch (optional). Serve immediately and enjoy the refreshing bite of premium Iceberg Lettuce in every forkful.