Taco Salad with Honey Lime Dressing

By classycook

Ingredients

• For the Dressing:
• 1/4 cup honey
• juice of 3 limes
• 2 Tablespoons white vinegar
• 1 Tablespoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/3 cup olive oil
• For the Salad
• 1 head of Romaine shredded
• 3 green onions, sliced
• 1 red pepper, diced
• half of a red onion, sliced thin
• 2 ears grilled corn (or a bag of thawed frozen corn)
• half of a bunch of cilantro
• tomatoes
• grilled chicken (just seasoned with salt and pepper, and little cumin. If I had time I would have marinated it in some of the dressing. I didn’t and it was still delicious, but it would have been really good marinated.)
• 1/2 cup shredded cheese
• tortilla chips, crushed
• My favorite beans

Preparation

Step 1

For the Dressing
Put everything except for the olive oil in a bowl and whisk until combined.
While whisking, slowly pour in the olive oil. Whisk until smooth. Taste it. Does it taste balanced? It may need more acid, so add more lime juice or vinegar. Not sweet enough? Add a bit more honey. Maybe more salt and pepper. I use this recipes as a starting off point, as I do with all dressing recipes, you need to make it to your taste. Set aside. If it breaks before you are ready to serve, just whisk it back together.
For the Salad:
Put everything except for the chips and beans in a large bowl.
Toss it. Add a little dressing. One of my biggest peeves is too much dressing. I like to add a little and add as I go instead of having an overdressed soupy salad. Add the chips. Add the beans on top. Garnish with some sliced limes. This is also a good wrap meal.