Make vinaigrette per instructions. Chop and prepare vegetables and cheese.
Place the ground beef in a cold pan over medium heat. Work the ground beef in the pan to break up in to tiny crumbles, about 7 minutes. Add the cumin and salt and pepper to taste. Alternately, use 2 tbsp of my homemade taco seasoning. Let cool slightly.
Place all of the ingredients into a large bowl and toss with the dressing. Top with a dollop of sour cream and salsa if desired (don't forget to count the carbs). Serves 4.
Low Carb Taco Salad
Amount Per Serving
Calories 530Calories from Fat 378
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.