Mexican-Spiced Beef Salad with Roasted Vegetables & Creamy Cilantro Dressing

Mexican-Spiced Beef Salad

with Roasted Vegetables & Creamy Cilantro Dressing

25 MIN
2 Servings
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From the Test Kitchen

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®
To learn more about WW and SmartPoints® visit ww.com
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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Dietary Information

WW Recommended Diabetes Friendly Carb Conscious Plant-Forward 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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Blue Apron, a proud supporter of
fresh
ingredients
Mexican-Spiced Beef Salad with Roasted Vegetables & Creamy Cilantro Dressing
Title
  • 8 oz Thinly Sliced Beef
  • 4 oz Sweet Peppers
  • ½ lb Sweet Potato
  • 4 oz Grape Tomatoes
  • 1 Navel Orange
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Fromage Blanc
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Romaine Lettuce Heart
time-saving
tips & techniques
How To: Wash Lettuce
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables:
1 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. 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. 

Prepare the salad ingredients:
2 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:
3 Cook the beef:

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.

Make the dressing:
4 Make the dressing:

Meanwhile, in a bowl, combine the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

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

Mexican-Spiced Beef Salad

Prepare & roast the vegetables:
1 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. 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. 

2 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.  

Prepare the salad ingredients:
Cook the beef:
3 Cook the beef:

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.

4 Make the dressing:

Meanwhile, in a bowl, combine the cilantro sauce and fromage blanc. Taste, then season with salt and pepper if desired.

Make the dressing:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

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!

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