RED PEPPER TACO SALAD
Bring the garden to your table with the bright, crisp flavors of fresh red peppers paired in perfect harmony with Italian White Wine Vinegar. Enjoy the sweet, savory tang of this fruit pulp vinegar as a dressing for fresh garden or pasta salads; for finishing grilled beef, pork, chicken, or seafood; or as a secret ingredient in your next Bloody Mary. Combine with Tahitian Lime Olive Oil, Vera Cruz Chili Olive Oil, or Caramelized Garlic Olive Oil when making dressings, marinades, and dipping with bread.
2 Tbsp Spicy Sriracha White Balsamic Vinegar, plus more to finish
1/4 tsp Habanero Heat Sea Salt
1 lb Ground Beef
1 1/2 Tbsp Sweet Smoked Chili Rub
4 cups Salad Greens
1/2 Red Pepper, sliced thin
1/2 cup Black Olives, sliced
1/2 cup Shredded Cheese
Handful of Tortilla Chips
1 Avocado, sliced thin
1/4 cup Cilantro
Lime Wedges, for garnish
Create the dressing by combining the vinegar, olive oil, & sea salt.
In a medium sauté skillet, brown the ground beef along with the rub. Add the dressing and cook 1-2 more minutes.
Arrange the greens on a serving platter. Top with the ground beef mixture and remaining ingredients. Finish with an extra drizzle of Pulp! Red Pepper. Enjoy!