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Chopped Taco Salad with Creamy Queso Fresco Dressing

Serves: 2-4
Everyone loves a classic taco salad for lunch or dinner. Elevate your next one with this creamy queso fresco dressing.


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  • 4 cups shredded romaine lettuce
  • 2 cups shredded cabbage
  • 2 tbsp finely diced red onion
  • ½ cup corn kernels
  • 1 cup cooked black beans
  • ½ cup thinly sliced radishes
  • ½ ripe medium avocado, diced
  • ¼ cup chopped cilantro
  • ½ cup pepitas, to top
  • Rizo Bros Queso Fresco, crumbled, to top


Creamy Queso Fresco Dressing

  • ⅓ cup mayonnaise 
  • ⅓ cup sour cream 
  • 4 oz Rizo Bros Queso Fresco, crumbled
  • 1 large lime, zest and juice
  • 1 tsp minced garlic
  • ½ tsp chili powder
  • ½ tsp ground black pepper
  • ¼ tsp salt


  1. Add all ingredients for the creamy queso dressing to a food processor and pulse, scraping down the sides of the food processor as needed, until smooth.
  2. In a large bowl, toss together the romaine, cabbage, onion, corn, beans, radish, avocado, and cilantro. Drizzle with desired amount of creamy queso fresco dressing and toss again. 
  3. Transfer to serving plates and top with pepitas and extra queso fresco, if desired.