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Emeril's Taco Salad With A Roasted Poblano Buttermilk Dressing Recipe

Nutrition per serving    (USDA % daily values)
CAL
1628
FAT
398%
CHOL
100%
SOD
40%

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Ingredients for 4 servings

Freshly ground black pepper

1/2 pound Monterey Jack cheese, grated

1/2 cup olive oil

1 medium avocado

1/2 cup buttermilk

1 head iceberg lettuce, cleaned and cored

1 pound flank steak, trimmed

1 small fresh jalapeno, minced

2 teaspoons Creole or other whole grain mustard, plus 2 tablespoons

1 large egg

1 medium poblano pepper, roasted, peeled and seeded

2 fresh limes, juiced

Sea salt

Salt

1 fresh lemon, juiced

1 cup fresh sweet corn kernels, roasted

1/2 cup chopped green onions, green part only

1 cup thinly sliced red onions

1 cup vegetable oil

1 teaspoon chopped garlic

16 small corn tortillas, cut into eighths

2 medium Vine-ripened tomatoes, cored, seeded and diced

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