Ingredients

Western dressing:

  • ¼ cup ketchup
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ cup vegetable oil
  • Salt and pepper to taste

Salad

  • 6-8 cups chopped romaine lettuce
  • 2 medium tomatoes, diced
  • 1 can red kidney beans, drained and rinsed
  • ½ cup shredded Mexican cheese blend
  • 1 cup or more to taste crushed Doritos chips (for a healthier option, use tortilla chips)
  • 1 pound ground turkey, cooked and cooled (cook with taco seasoning)
  • 1 packet taco seasoning
  • 1 cup frozen sweet corn, thawed
  • 1 diced avocado

Directions

  1. In a blender or food processor, combine the ketchup, vinegar, sugar, onion powder, smoked paprika, salt, and pepper; cover and process until smooth.
  2. While processing, gradually add oil in a steady, slow stream. (If you make this by hand, whisk vigorously and add the oil one drop at a time. Go very slowly.)
  3. Let chill in fridge until ready to use.
  4. To prepare the salad, combine the lettuce, tomatoes, kidney beans, cheese, crushed chips, ground turkey, avocado, and corn. Drizzle with Western dressing. Toss lightly to combine and serve.

Makes: 6-8 servings • TOTAL TIME: 25 minutes


recipe_reynocamilleAbout the Chef

Name of Chef: Camille Reyno
Family: Steve, Lucas, and Katie
Community: The Greens
Hobbies & Interests: Camping, cooking, leading Girl Scouts, volunteering, reading cookbooks, and spending time with family
Favorite Local Activities: Hiking Lake Hodges, evenings at the RB Inn
About the Recipe: This cold taco salad is a twist on the version our Minnesota family makes. I couldn’t find the Western salad dressing here in California, so I had to make my own, and adding avocado was a California must.
About the Chef: A fifth generation native San Diegan, I love everything about living here, from the weather to the outdoor activities and the great people I have met here in RB. I have a daughter attending Chaparral and a son away at ASU. I work part-time as a food service substitute for Poway Unified School District and run a home business doing video transfers and editing. In addition, I serve as activity consultant on the service unit for our local Blue Sky Girl Scouts and lead a troop of junior level Girl Scouts.


Get Published! Submit a recipe at www.92128magazine.com