Taco Salad

A little twist on a favorite salad!

Taco Salad


  • 1 – pound Wild Idea Premium Ground Buffalo
  • 1 – onion, diced
  • 1 to 2 – tablespoons olive oil
  • 1 – package Jill’s Mexican Seasoning (or other taco/Mexican seasoning)
  • salt & pepper to taste
  • arugula greens
  • cherry tomatoes, diced
  • avocado, diced
  • chèvre cheese, crumbled
  • corn tortilla croutons (recipe below)
  • cilantro vinaigrette (recipe below)
  • hot sauce


    1. In a large, heavy skillet over medium high heat, add the olive oil, onion and crumble in the ground meat. Sauté for about 5 minutes stirring occasionally before adding the dry spices. Continue to cook until meat is browned.
    2. Arrange greens on individual plates or on a platter. Top with desired amounts of meat, tomatoes, avocado, sprinkle with cheese and homemade corn tortilla croutons. Drizzle with cilantro vinaigrette and a few good shakes of hot sauce.

    Cilantro Vinaigrette Ingredients:

    • 2 – cups cilantro leaves, packed
    • 1 – cup rice vinegar
    • 1/3 – cup sugar
    • 1 – teaspoon salt
    • 2 – teaspoons black pepper
    • ¾ – cup olive oil

    Preparations: Mix all ingredients together in blender until incorporated.

    Corn Tortilla Croutons Ingredients:

    • corn tortillas
    • olive oil
    • salt and/or Mexican seasoning


    1. Heat 2 tablespoons of oil in a skillet and add corn tortillas, one at a time. Fry until they start to puff and are lightly brown, then turn.
    2. Remove from oil and lightly salt and season. Cut or break into pieces.

    Photo Credit: Jill O'Brien

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