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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.
11 green SmartPoints®
11 blue SmartPoints®
7 purple SmartPoints®
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To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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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. Place the prepared vegetables on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt, 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.
Meanwhile, roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Peel and medium dice the orange. Combine in a large bowl.
Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the remaining spice blend to coat. Toss to thoroughly 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.
Meanwhile, in a bowl, combine the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.
To the bowl of prepared salad ingredients, add the roasted vegetables and dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef. Enjoy!
Tips from Home Chefs