Food: Taco Salad Recipe

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INGREDIENTS:

FOR DRESSING:
1 cup Fresh Cilantro
1 clove Fresh Garlic
1/4 cup Greek Yogurt
1/4 teaspoon coarse ground Black Pepper
2 tablespoons White Wine Vinegar
2 limes, juiced
1/2 cup Olive Oil
Salt to Taste

FOR THE SALAD:
1/2 bag of chopped iceburg lettuce
6 ounces of halved Grape Tomatoes
1 Orange Bell Pepper, diced
1/2 can of Corn
1 Avocado, diced
1 medium Red Onion, diced
1 can Black Beans, rinsed and drained
Sea Salt
Lime
Tortilla Strips

FOR THE SHRIMP:
Thawed Shrimp
Fresh Garlic
Salt and Pepper to Taste

DIRECTIONS:

  1. In a large skillet over medium-high heat, saute the garlic then toss in the shrimp. Cook until browned. Add salt and pepper to taste.
  2. Throw chopped lettuce in a large bowl. Combine dressing ingredients in a blender and blend until smooth. Pour dressing into the salad bowl, to taste.
  3. Top dressed lettuce with tomatoes, bell pepper, corn, sliced avocado, onions, black beans and tortilla chips. Toss in the shrimp. Add a touch of sea salt and lime for additional flavor. Enjoy!

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