Taco Salad, Mediterranean Style

Total time:30 minutes

Ingredients:

  • 8oz (240gr) ground beef
  • 1/3 cup quick-cooking brown rice
  • 2/3 cup beef stock
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 cup cherry tomatoes, cut in half or quarters
  • 1/4 cup Greek-style black olives
  • 1/4 cup stuffed green lives
  • 1/3 cup feta cheese, crumbled
  • Lettuce - enough for 2 main meal salads
  • 3 tbs fresh oregano, basil or marjoram, chopped
  • Vinaigrette:
  • 2 tbs ketchup
  • 2 tbs Balsamic vinegar
  • 1 tbs Dijon-style mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp chili powder
  • 3 tbs salad olive oil

Instructions:

  • Cook rice according to package directions - mine takes 16 minutes
  • When done, uncover and remove from heat..
  • Heat 1 tbs oil in a large skillet over medium heat. Add chili powder, paprika, and sauté briefly (30 seconds).
  • Add onion and sauté for 5 minutes.
  • Add garlic, beef, and continue cooking until meat is done. Remove from heat.
  • Make vinaigrette:
  • Mix ketchup, vinegar, chili powder, mustard, and Worcestershire.
  • Slowly add olive oil, whisking constantly.
  • Tear the lettuce and put into a large bowl along with the fresh oregano.
  • Add 1/2 of the vinaigrette and toss to coat.
  • Divide and arrange on 2 plates.
  • Divide rice and arrange on lettuce.
  • Top with beef mixture.
  • Divide and add tomatoes, olives and feta to each plate.
  • Drizzle remaining vinaigrette over the top, dividing evenly. Serve.