menu Menu


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.

Red Pepper Taco Salad

Main ingredient

Ground Beef

Cook time

15 minutes

Serving size



  • 2 Tbsp Pulp! Red Pepper - Fruit Pulp Vinegar
  • 1 Tbsp Olive Oil (Tahitian Lime or Caramelized Garlic)
  • 1/4 tsp Sea Salt (Lime Fresco or Habanero Heat)
  • 1 lb Ground Beef
  • 1-2 Tbsp Seasoning (Sweet Smoked Chili Rub or Garlic & Herb Dipper and Seasoning)
  • 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
  • Pulp! Red Pepper - Fruit Pulp Vinegar for garnish

Recipe Preparation

  1. Create the dressing by combining the Pulp! Red Pepper, olive oil, & sea salt.
  2. In a medium sauté skillet, brown the ground beef along with the seasoning. Add the dressing and heat.
  3. 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!
Recommended for you
Write a Comment

Write a comment

Let’s keep in touch.

a regional destination

Sign up to receive class and product information from Plum’s.