Makes 2 servings. 15 minute cook time.
Goes great with some nice queso fresco sprinkled on top.
¼ cup creamy avocado-cilantro vinaigrette (click for recipe)
1 cup taco beef leftovers
1 head romaine lettuce, washed, dried, and torn into bite-sized pieces
1 carrot, medium, peeled and shaved with vegetable peeler or mandolin
1 tomato, diced
1 radish, thinly sliced (with mandolin)
In a large bowl, mix together the salad ingredients and drizzle with the desired amount of dressing.
This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook Warm Taco Salad recipe (p. 102)