Best 3 Emilys Dressing For Taco Salad Recipes
Emily's dressing is a versatile and flavorful dressing that is perfect for taco salad. It is a creamy, tangy dressing that is made with a combination of mayonnaise, sour cream, taco seasoning, and various spices. This dressing is sure to please everyone at your next taco salad party. It is also a great way to use up leftover taco meat and taco seasoning.
Let's cook with our recipes!
EMILY'S DRESSING FOR TACO SALAD
I'm not a fan of dry taco salad but couldn't ever find a dressing I was a fan of. So I threw together a few things, and voila! A delicious dressing that is worthy of taco salad.
Provided by Emily Johnson
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Mix sour cream, ranch dressing, picante sauce, and chili powder in a bowl until thoroughly combined.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 3.5 g, Cholesterol 16.7 mg, Fat 13.9 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 342 mg, Sugar 1.5 g
SUPER EASY TACO SALAD DRESSING
Make and share this Super Easy Taco Salad Dressing recipe from Food.com.
Provided by Andtototoo
Categories Salad Dressings
Time 4m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl put the ranch dressing.
- Add 1/4 cup salsa and stir. Add 1 Tble. of salsa at a time until you have the desired kick to your dressing. Add as much or as little as you wish.
- Stir in the minced cilantro. This is optional but I love it myself.
- Check for salt and pepper.
- Serve with taco salad. I especially like this dressing on a chicken taco salad.
Nutrition Facts : Calories 299.1, Fat 30.9, SaturatedFat 4.8, Cholesterol 19.8, Sodium 850.6, Carbohydrate 6, Fiber 0.9, Sugar 2.5, Protein 1.1
EMERIL'S TACO SALAD
This salad has a great dressing. A nice summer meal you can "eat with your hands". I don't make my own chips like the recipe calls for, I just used the unsalted restaurant style kind.
Provided by Miss Erin C.
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
- Season both sides of the flank steak with the sea salt and pepper.
- Place the steak in a large resealable plastic bag and pour the marinade over the steak.
- Seal the bag completely and shake several times, to evenly distribute the marinade.
- Place in the refrigerator and marinate overnight.
- Remove the steak from the refrigerator and bring to room temperature.
- Set aside.
- Preheat the fryer.
- Preheat the grill.
- Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
- Remove from the grill and allow to rest for a couple of minutes before slicing.
- In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
- Blend on until smooth.
- Season with salt and pepper.
- With the blender running, slowly drizzle in the oil until the mixture is slightly thick.
- Add the buttermilk and continue to blend for 1 minute.
- Season with salt and pepper.
- Cover and refrigerate for at least 1 hour.
- The dressing will keep for up to 2 days in the refrigerator.
- Fry the tortilla chips in batches until golden brown.
- Remove and drain on paper towels.
- Season with salt.
- Set aside.
- In a large mixing bowl, toss the lettuce with as much dressing as you wish.
- Season with salt and pepper.
- Toss well.
- Cover the bottom of a large rectangle plastic container with a lid with the lettuce.
- Slice the steak on a bias into 2 inch slices and place over the lettuce.
- Layer the onions, tomatoes, corn and cheese over the steak.
- Cover with the lid and refrigerate until ready to use.
- The salad can be made one day ahead of time.
- When ready to serve, remove the peel and pit of the avocado.
- Small dice the avocado and season with salt and pepper.
- Add to the salad along with the tortilla chips.
- Toss well and serve.
Nutrition Facts : Calories 1009.6, Fat 80.3, SaturatedFat 18.4, Cholesterol 100.8, Sodium 337.6, Carbohydrate 46.2, Fiber 10.5, Sugar 6.4, Protein 33.8
Tips:
- Utilize pantry staples: Emily's Dressing for Taco Salad is remarkable for its reliance on everyday ingredients, reducing the need for specialized grocery trips.
- Balancing flavors: Achieving the perfect harmony between sweet, sour, creamy, and savory elements is crucial. Adjust ingredient quantities to suit your taste preferences.
- Experiment with variations: Feel free to add your own creative touches to the dressing. Consider incorporating chopped fresh cilantro, diced jalapeños, or a dash of smoked paprika for an extra kick.
- Versatile applications: While Emily's Dressing pairs exceptionally well with taco salad, its versatility extends far beyond that. Drizzle it over grilled chicken, fish, or tofu for a flavorful twist, or use it as a zesty dipping sauce for vegetable crudités.
- Make a larger batch: Given its versatility and extended shelf life when refrigerated, consider preparing a larger quantity of the dressing to have on hand for various culinary adventures.
Conclusion:
Emily's Dressing for Taco Salad stands as a testament to the transformative power of a well-crafted dressing. Its versatility, ease of preparation, and ability to elevate ordinary dishes into culinary delights make it a must-try for home cooks seeking to add a burst of flavor to their meals. Whether you're a seasoned kitchen wizard or just starting your culinary journey, this dressing is sure to become a staple in your recipe repertoire.
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