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Menu Plan for Summer II: Week 3, Tuesday

Taco Salad, a la française

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

      I love Taco Salads, but hate all the calories in the traditional version (in the edible salad bowl). First, I lightened it up, then I tweaked it to come up with this version.  Mexican restaurants are very popular in France... albeit with some very French additions to the menu.

Taco Salad, a la Française

Total time: 25 minutes
         Couscous, chevre (goat cheese) and a vinaigrette add a different twist to this Taco Salad.  Substitute ground turkey and chicken stock if you like.

Taco Salad, a la Française  Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, small saucepan with lid, salad
spinner, large bowl, large skillet, 2 small plates,
baking sheet
Heat stock for couscous
Chop onion, celery, pepper
Mince garlic
Sauté chili powder
Add garlic, onion, celery, pepper and sauté
Add couscous to stock, cover, set aside
Turn oven on, 400F (200C)
Prepare lettuce

Make vinaigrette
Add beef to skillet, sauté
Slice goat cheese
Cut tomatoes
Slice avocado
Slice goat cheese
Dip goat cheese in oil, crumbs, lay on sheet
Add dressing to lettuce, toss
Add taco sauce to meat, combine, take off heat
Bake goat cheese
Divide lettuce between plates
Layer couscous, meat
Arrange tomatoes, goat cheese, avocado
Serve

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