Iceberg Lettuce Taco Salad with Salsa Vinaigrette

Servings: 6-8
Products Used: Field Fresh Iceberg Lettuce, Artisan Baby Iceberg

  • 2 heads Tanimura & Antle iceberg lettuce, chopped  
  • 1/2 of a Tanimura & Antle Artisan Sweet Italian Red Onion, diced  
  • 4 roma tomatoes, chopped  
  • 1/2 pound sharp cheddar cheese, diced or grated  
  • 2 Tbsp. vegetable oil  
  • 1 pound ground beef  
  • 1 Tbsp. chili powder  
  • 1 cup prepared salsa  
  • 1 Tbsp. red wine vinegar  
  • 1 Tbsp. lime juice  
  • 1/3 cup olive oil  
  • 1/4 cup chopped cilantro  
  • 1 cup whole or crushed, seasoned tortilla chips, optional 
  1. Heat a skillet over medium high heat and cook ground beef in vegetable oil, breaking into small pieces, stirring well.
  2. Season with chili powder and 2 Tbsp. water, salt and pepper, until fully cooked, about 8 minutes. Set aside to cool.
  3. Prepare salsa vinaigrette by stirring together salsa, vinegar, lime juice, olive oil and cilantro.
  4. Season with salt and pepper, if needed.
  5. In a large bowl, combine lettuce, tomatoes, cheese, red onion and ground beef.
  6. Add dressing and crumbled chips, if using.