Image
main content start
Mexican-Spiced Beef Salad with Roasted Vegetables and Creamy Cilantro Dressing
10 min prep time
20 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Mexican-Spiced Beef Salad with Roasted Vegetables and Creamy Cilantro Dressing
This loaded salad is bursting with bold Mexican flavors thanks to the traditional blend of spices that coat our beef and roasted vegetables, and the creamy, fragrant cilantro dressing that brings them together with fresh lettuce, tomatoes, and orange.
Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.
10 min prep time
20 min cook time
2servings
1/2 recipe
Print Recipe >
Step-By-Step Instructions:
- Prepare & roast the vegetables: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Medium dice the sweet potato. Combine the chile powder, paprika, garlic powder, cumin, and oregano in a small bowl. Place the prepared vegetables on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
- Prepare the salad ingredients: Meanwhile, roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Peel and medium dice the orange. Combine in a large bowl.
- Cook the beef: Separate the beef; pat dry with paper towels. Place in a bowl; season with salt (optional), pepper, and the remaining spice blend. Toss to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.
- Make the dressing: Meanwhile, in a bowl, combine the cilantro sauce and fromage blanc.
- Make the salad & serve your dish: To the bowl of prepared salad ingredients, add the roasted vegetables and dressing; toss to coat. Serve the salad topped with the cooked beef. Enjoy!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 480
-
Total Fat
20g
- Saturated Fat 4.5g
- Trans Fats 0.5g
- Cholesterol 80mg
- Sodium 290mg
-
Total Carbohydrate
44g
- Dietary Fiber 10g
- Total Sugars 16g
- Added Sugars 1g
- Protein 33g
- Potassium 1557mg
- Phosphorous 0mg
Ingredients
mini sweet peppers
4 oz
sweet potato
1 medium (about 1/2 lb)
ancho or chile powder
1/2 tsp
smoked paprika
1/2 tsp
garlic powder
1/2 tsp
ground cumin
1/2 tsp
dried oregano
1/2 tsp
olive oil
1 tsp
red or green leaf lettuce
1 head
grape tomatoes
4 oz
sweet piquante peppers
1/2 oz
navel orange
1
thinly sliced beef
8 oz
cilantro pesto
1/4 cup
fromage blanc
2 tbsp
Reviews & Ratings