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Spicy Jalapeno Taco Salad with Meatballs

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0320_af_mtbs_spjl_spicyjalapenotacosaladwithmeatballs.jpg 35 mins 20 Minutes 15 min 8

1 (18oz) package al fresco® Spicy Jalapeno & Pepper Jack Fully Cooked Meatballs - Frozen

3 cups romaine lettuce, thinly sliced

2 cups iceberg lettuce, thinly sliced

1 cup radicchio, shredded

1 cup each yellow and orange bell peppers, diced ½”

1 cup black beans, canned, rinsed and drained

1 cup frozen corn niblets, thawed

1 med. tomato, diced

½ cup Low-fat Monterey Jack Cheese, shredded

4 oz tortilla strips, salad toppings

1 tsp garlic, minced

½ tsp chili powder

1 tbsp cilantro, chopped

½ cup extra virgin olive oil

2 tbsp each white wine vinegar, lime juice & water

½ tsp black pepper freshly ground

Spicy Jalapeno Taco Salad with Meatballs
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Serves8 Prep Time20 Minutes Cook Time15 min
330Calories 18gFat 560mgSodium More
Nutritional Info Per Serving
Sodium560mg Sugars5g
Total Fat18g Cholesterol50mg
Carbohydrates22g Dietary Fiber4g
Saturated Fat3.5g Protein16g
Instructions
  • Heat meatballs according to package instructions.
  • Meanwhile, assemble the salad on a large platter. Arrange the romaine, topped with the iceberg and the radicchio to create a bed. Top with the diced peppers, black beans, corn niblets, chopped tomatoes, cheese and tortilla strips.
  • Make the salad dressing in a small mixing bowl; whisk the garlic, chili pepper, cilantro, olive oil, vinegar, lime juice, water, and black pepper.
  • Drizzle 3/4 of the dressing over the salad, top with the meatballs and serve the remaining salad dressing on the side. Serve immediately. Optional - Garnish with freshly chopped scallions.
Ingredients

1 (18oz) package al fresco® Spicy Jalapeno & Pepper Jack Fully Cooked Meatballs - Frozen

3 cups romaine lettuce, thinly sliced

2 cups iceberg lettuce, thinly sliced

1 cup radicchio, shredded

1 cup each yellow and orange bell peppers, diced ½”

1 cup black beans, canned, rinsed and drained

1 cup frozen corn niblets, thawed

1 med. tomato, diced

½ cup Low-fat Monterey Jack Cheese, shredded

4 oz tortilla strips, salad toppings

1 tsp garlic, minced

½ tsp chili powder

1 tbsp cilantro, chopped

½ cup extra virgin olive oil

2 tbsp each white wine vinegar, lime juice & water

½ tsp black pepper freshly ground

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