When making salads at home, make sure your lettuce is well dried. Here, also be sure the salsa or pico de gallo is completely drained of extra moisture by quickly throwing it in a fine sieve and then gently pressing it with a spoon. Eliminating moisture from the ingredients ensures the finished salad isn’t watery. Well-dried ingredients yield a restaurant-quality (or better!) salad. To make this dish even more special, add low-fat cheese or fresh cilantro.
Recipe information
Yield
makes 1 salad (3 1/2 cups)
Ingredients
Preparation
Step 1
Preheat a small nonstick skillet over medium-high heat. When hot, add the beef, seasoning or rub, and salt. Cook the beef, breaking it into large chunks with a wooden spoon, until no longer pink, 2 to 4 minutes. Let the beef cool at least 1 minute before adding it to the salad.
Step 2
Meanwhile, place the greens, pico de gallo, and chips in a large glass or plastic mixing bowl. Drizzle the dressing over the top, add the beef, and toss well. Serve immediately.
nutrition information
Step 3
Calories: 257
Step 4
Protein: 26g
Step 5
Carbohydrates: 24g
Step 6
Fat: 8g
Step 7
Saturated Fat: 2g
Step 8
Cholesterol: 60mg
Step 9
Fiber: 2g
Step 10
Sodium: 396mg
