Buffalo Fiesta Salad

15 31 1703
Ingredients Minutes Calories
Prep Cook Servings
10 min 21 min 1
Buffalo Fiesta Salad
Health Highlights


4 medium Tomato (fresh, ripe)
4 green onion (stem) Green onion
2 pepper Ancho, poblano, pepper
1 medium pepper(s) Jalapeno pepper (wear plastic gloves when handling)
1 tsp Olive Oil, Extra Virgin
1 cup Cilantro (coriander) (fresh, chopped)
2 tbsp Apple cider vinegar
2 tsp Canola oil
454 gm Beef, ground
2 tsp Chili powder
2 tsp Chipotle seasoning
1/4 tsp All-Purpose Salt Free Seasoning Salt, McCormick
227 gm Lettuce, spring mix (mesclun)
1 1/2 cup Cucumber (chopped)
1/2 cup Salsa, ready-to-serve, low sodium, hot/medium (fire roasted)


1. To make the salsa: Preheat the oven a grill. Coat the tomatoes, scallions and chile peppers with the olive oil. Grill the vegetables over high heat, turning frequently, for 10-12 minutes, or until the tomato and pepper skins are lightly charred. Remove from the heat. Set aside until cool enough to handle.

2. Chop the roasted vegetables. Place in a large bowl. Add the cilantro and vinegar. Stir to mix. Cover and refrigerate for 1 hour.

3. To make the salad; In a large non stick skillet over medium-high heat, warm the oil. Crumble in the buffalo. Season with the chili powder, chipotle seasoning, and salt. Cook, stirring occasionally, for about 8 minutes, or until browned.

4. Divide the greens onto 4 plates. Spoon the buffalo mixture and cucumber over the greens. Top each serving with 12 tablespoons of salsa.

Nutrition Facts

Per Portion

Calories 1703
Calories from fat 1164
Calories from saturated fat 431
Total Fat 129 g
Saturated Fat 48 g
Trans Fat 3.0 g
Polyunsaturated Fat 6.5 g
Monounsaturated Fat 62 g
Cholesterol 300 mg
Sodium 1370 mg
Potassium 3477 mg
Total Carbohydrate 54 g
Dietary Fiber 17.4 g
Sugars 25.2 g
Protein 89 g

Dietary servings

Per Portion

Meat 5.0
Vegetables 17.2

Energy sources


Meal Type(s)