Taco Salad with Lime Vinegar Dressing

This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!

Ingredients :

• 1 pound lean ground beef
• ¾ cup water
• 1 (1 ounce) packet taco seasoning mix
• 1 head romaine lettuce, chopped
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (10 ounce) basket grape tomatoes, chopped
• 1 avocado, pitted and sliced
• ½ cup chopped carrots, or to taste
• ½ cup chopped green bell pepper, or to taste
• ½ cup chopped celery, or to taste
• ¼ cup shredded Cheddar cheese, or to taste (Optional)
• ¼ cup lime juice
• 3 tablespoons honey
• 2 tablespoons champagne vinegar
• 2 tablespoons chopped fresh cilantro, or to taste (Optional)
• 2 tablespoons Dijon mustard
• 3 cloves garlic, minced
• salt and ground black pepper to taste

Directions :

1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
2. Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
3. Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.