Taco Salad By CCheryl

2 Servings
Beef Mexican
cheese Mexican Summer Beef sour cream entree

1 Ingredients
0.5 pound und beef (mince)
0.5 package for quantity of water)
1 cup l pepper strips
0.25 cup salsa
4 cups loosely packed tuce (romaine)
1 cup diced ato
1 cup shredded per jack cheese
0.5 cup black ves (whole or chopped
0.5 cup r cream (optional)
1 large flour tillas (baked in oven upside down over an oven proof bowl sprayed with
1 or a Taco Bowl Mold

Arrange your lettuce and tomatoes on a plate Spoon on your taco mixture Now add your cheese, and more salsa on top


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Caesar Salad

6 Servings
Lettuce American
Vegetarian Kid Friendly Summer Vegetables Side Dish Salads Lettuce American

1 head aine torn
3/4 cup ve oil
3 tablespoon wine vinegar
1 teaspoon cestershire sauce
1/2 teaspoon t
1/4 teaspoon Dry tard
1 clove lic
1/2 fresh on
1 dash per
1/4 cup
Caesar utons

Place letttuce in a large salad bowl. Combine the next 6 ingredients in a blender; process until smooth. Pour over lettuce and toss. Squeeze lemon juice over lettuce. Sprinkle with pepper, parmesan cheese and croutons.


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Heirloom Tomato Salad

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4 Servings
Tomatoes Uncategorized
Vegetarian Vegan Meatless No Cook Vegetables Side Dish Salads Tomatoes Lunch Summer Fresh

3 tablespoons ra virgin olive oil
1 1/2 tablespoons samic vinegar
1/2 teaspoon Dried ragon (or 2 teaspoons fresh, chopped)
1/2 teaspoon Dried il (or 2 teaspoons fresh, chopped)
Salt and per to taste
1 teaspoon lic minced or pressed
1 pound Heirloom atos
1/4 pound Roma atoes

In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, cut the tomatoes into small to medium wedges. Add the tomatoes to the dressing and toss gently. Let sit for an hour or so to let the flavors blend.


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Kay?s Potato Salad

6 Servings
Potatoes Uncategorized
Summer Spring Picnics Advance Side Dish Salads Potatoes Uncategorized

2 pounds atoes
4 to 5 en onions
1/3 cup pickled ons (or regular)
1 medium rot
3 gherkins pickles
1 le
4 tablespoons onnaise
4 tablespoons r cream
1/4 teaspoon ry powder
per
t
Optional: 1 chicken/vegetable illon cube
Fresh sley minced optional

Peel and dice your potatoes in 1 1/2 inch cubes. Wash them and boil them in salted water (add a bouillon cube for more flavor) for about 10 minutes. Until tender. Wash and finely mince the green onions, pickled onions, and gherkins. Peel and grate the carrot and apple. Drain the potatoes. Mix 4 slightly heaping tbsp of mayonnaise with 4 tbsp sour cream. Add 1/4 tsp curry powder, pepper, and salt. Whisk. Mix potatoes with the onions, carrot, apple, and pickle. Pour the mayonnaise mix on top. Mash everything until you have a consistency you like. Leave some texture in there. (I like a couple mashes, then I stir it) Chill for a couple hours. Garnish with fresh parsley, green onions, and carrots if desired.


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Strawberry Cucumber Salad

4 Servings
Sliced, fresh Strawberries North American
Salads salad dressing Summer Family Favorites Strawberry Cucumber Sliced, fresh Strawberries North American

1/3 cup slivered onds toasted
2 tbsp seedless awberry jam
1 tbsp green ve oil
2 tsp samic vinegar
1 tsp on mustard
3 cups diced English umber
1 cup slices fresh awberries
2 tbsp chopped fresh t
1 salt and freshly ground ck pepper

Toast the almonds either in a skillet or toaster oven, stirring frequently to avoid burning. Next, whisk together the jam, olive oil, balsamic vinegar and Dijon mustard (honey Dijon also works). Add the cucumber, strawberries, mint and toasted almonds, and toss to combine. Season to taste with salt and black pepper. Serve on a bed of Romaine or red leaf lettuce. Other variations include adding roasted pine nuts, walnuts or pecans. Try adding 1/4 cup cold, dry sparkling wine. Chicken or crab are also good additions.


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Salad Dressing

4 Servings
Red wine Vingar American
salad dressing Sweet Dressing Sauce salad dressing good Red wine Vingar American

1/2 cup ar
1/2 cup wine vinegar
1 tablespoon sauce
1 per to taste
1 cup oil

Mix all ingredients, put in ice box for about one hour or until all ingredients dissolve, shake periodically.


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Avocado Tomato Salad

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3 Servings
Tomatoes Mexican
Vegetarian Vegan Meatless Low Fat No Cook Side Dish Salads Mexican Tomatoes Lunch Fall Tangy

2 large atoes seeded and chopped in large chunks
2 large cados cut in large chunks
1 tablespoon onion cut in very fine strips
1/2 tablespoon Pickled apeno pepper finely chopped
Juice of 1 e (approx. 1 - 2T)
1 teaspoon t

The avocadoes and tomatoes should be approximately the same size. Combine all ingredients and serve immediately. I often prepare the entire dish ahead of time without the avocados and then add them at the last minute. Be sure to seed the tomatoes or there will be too much juice. Adjust lime juice so there's not too much liquid.


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Red''s Potato Salad

6 Servings
Red Potato American
Red Potato American

8 whole red atoes
1 green per
4 ery stalks
1 yellow on
3 hard boiled s
1 t to taste
1 per to taste

Boil potatoes for 25 min. (done when a fork goes thru) Run cold water over hot potatoes Paint inside of a large glass bowl with Miracle Whip Toss potatoes around and put bowl in refrigerator 2 hrs. Add chopped green pepper, celery, onion, salt, pepper Add chopped eggs when ready to serve


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Quinoa Salad

5 Servings
Quinoa Uncategorized
Vegetables No Cook Picnics Summer Meatless Vegan

1.5 cups Quinoa rinsed
1 cup sweet n fresh or frozen
1/2 cup Green per diced
1/2 cup onion minced
1 can (15 oz) Garbonzo ns drained
1 large umber peeled and diced
1/4 cup sley minced
1 cup il fresh
1 Avacado diced
1 Dressing
1/4 cup e Juice
1.5 tablespoon ra virgin olive oil
3 tablespoon Vegetable th
1/2 tsp t
1/8 tsp und pepper
1 clove lic
1/2 tsp Chili pers

Cook Quinoa (with 2 1/4 cup water) and allow to cool. Combine all vegetables in a large bowl. Add the quinoa and mix. Whisk the dressing ingredients together (lime, EVOO, veg broth, salt, pepper, garlic, chili pepper).


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Layered Pasta Salad

12 Servings
Pasta Uncategorized
Salads Side Dish Vegetables Advance Picnics Summer Pasta Uncategorized

3 cups medium shell ta cooked, drained
1 large onion sliced
1 pkg. (10 oz.) frozen peas, thawed, ined
1 pkg. (6 oz.) OSCAR MAYER Smoked , chopped
1/2 cup KRAFT Real Mayo onnaise
1/2 cup KRAFT Ranch Dressing
1 cup KRAFT Three Cheese Crumbles
1 cup halved grape atoes

LAYER first 4 ingredients in 3-qt. clear serving bowl. MIX mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover. REFRIGERATE several hours or until chilled. Toss gently before serving.


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Antipasto Salad

1 servings
Salad Uncategorized
Barbara1 Cheese Onion Tomato Salad Lunch Summer Salty

8 oz zarella cheese
18 sl Salami
12 Cherry atoes; halved
1 cn Whole ripe ves
Pickled banana pers
1 Purple on; sliced and
; separated into
; rings
Bottled Italian dressing
Crumbled a cheese

Cut mozzarella into 18 thin sticks. Wrap a salami slice around each and secure with a wooden pick. Place in a shallow container. Add tomatoes, olives, peppers and onions. Drizzle Italian dressing over salad. Cover and chill until ready to serve. To serve, drain and arrange salad on lettuce or spinach leaves. Crumble feta cheese over top. Yield: 6 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.


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Fresh Fruit Salad

15 Servings
Fruit American
Fruit Healthy Picnic Fresh Healthy Simple American

1 Seedless ermelon Cut into Small Pieces
1 package of Green pes Halved
4 large tarines Cubed
1 pint eberries
1 pint pberries

Mix the grapes, nectarines and blueberries first. Add the watermelon. Place the raspberries on top so they don''t get crushed. Chill and Serve.


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Happy Strawberry Salad

8 Servings
Strawberries American
Romaine Strawberry Spinach Salad Strawberries Delicious American

Dressing:
1/2 cup etable Oil
1/3 cup ar
1/4 cup Wine Vinegar
1 lic Clove Minced
1/4 tsp. t
1/4 tsp. rika
1 Pinch of te Pepper
ad:
8 cups of aine (Torn)
4 cups y Spinach
2 1/2 cups Fresh awberries Sliced
1 cup Shredded Monterey Jack Cheese
1/2 cup Chopped nuts

Combine the dressing ingredients together and shake well and refrigerate. (Can be done the day before serving). Toss the remaining ingredients in a large Salad Bowl. Drizzle with the dressing and toss again. Serve immediately.


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Tuna Waldorf Salad

4 Servings
Tuna American
waldorf tuna Salads Tuna American

1/2 cu nuts chopped and roasted
1/2 cu ery chopped
1/2 cu red pes halved
1 green le diced
1/2 cu plain urt
2 T sley minced
1 t ey
1/2 on zest
1/2 on (juice)
1 can of a
1 t
1 per

Mix yogurt, honey, lemon juice and zest. Add fruit, veggies, and tuna. Mix well. Serve on lettuce leaves.


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Simplistic Tuna Salad

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4 Servings
Tuna American
Tuna Pasta Fresh Avocado Low Calorie Cucumber

1 can light chunk a in water
4 oz rry tomatoes quartered
1 bulb en onion chopped
1 medium umber peeled, chopped
1 medium cado cubed
1/2 cup uncooked shell ta
1/8 tsp l weed
1 salt and per (to taste)
1 tbsp on juice (more to taste)

Cook the pasta according to package, drain, and let cool. Mix all the vegetables in large bowl and season to taste. Add the cooled pasta shells. Mi in the lemon juice. Cover and refrigerate for at least one hour. Approximately 167 calories per serving (1 cup). If anyone knows how to provide the rest of the nutrition, I would appreciate it.


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Shirazi salad

4 Servings
cucumber Persian
cucumber Balsamic Vinegar tomato Persian

1 umber
1 ato
1 bunch of en onions
.25 cup samic vinegar
2 tbsp on juice
1 tsp t
2 tsp per

peel and dice cucumber dice tomato chop green onions add vinegar, lemon juice, salt and pepper Wonderful!!


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Spinach Salad

8 Servings
Spinach American
salad dressing Elegant Easy Spinach American

1 bag of y spinach
1 can of mandarin nges
1 fresh mushrooms n sprouts, etc.
1/4 c te vinegar
0.333333333333333 c oil
0.333333333333333 c ar
0.25 c chup
1 S and P to taste

Make salad with spinach and toppings. Toss with dressing from rest of ingredients.


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Snickers Salad

10 Servings
fruit American
strawberries Cool Whip snickers Pineapple Grapes Apple fruit American

6 pack regular size Snickers bars
1 small tub of l Whip
1 red le
1 can of crushed eapples
2 cups of pes
1 container of awberries

Chop Snickers bars into crumbles. Combine all of Cool Whip and Snickers in a large bowl, mix well. Chop apple, slice strawberries, add to Cool Whip mixture along with the rest of the ingredients. No need to drain pineapples. Mix well. It's ready to eat immediately but is even better the next day.


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Apple Chicken Salad

2 Servings
Chicken American
Salads Side Dish Quick Chicken American

* 5-6 ounces cooked cken
* 1/4 cup chopped le
* 1/2 cup thinly sliced ery
* 2 tablespoons sins
* 1/3 cup Italian dressing
* 2 teaspoons wn sugar
* nuts

1. 1 In a medium bowl, gently stir together, chicken, apple, celery and raisins. 2. 2 In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture. 3. 3 Toss gently to coat. 4. 4 Serve on lettuce leaves, sprinkle nuts of your choice over.


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Yam Delight Salad

Baked yams and hard boiled eggs in a creamy dill dressing--a healthy make-ahead side dish.

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