Posts Tagged ‘Salad’

There are a thousand recipes for taco salad out there and I am not a huge fan so I have not tried many.  I do however, love my grandma’s taco salad!  It is fairly simple and makes a great “group” meal.  We have it nearly every time the whole family gets together.

1 lb ground beef

1/2 pkg taco seasoning

1/2 medium onion, chopped

1 medium onion, chopped

1 avocado, sliced or chopped

1 can kidney beans, drained and rinsed

1 1/2 cups sharp cheddar, shredded

1/2 cup salsa of your choice

1/2 of a 16 oz bag of tortilla chips

1/2 head of iceberg lettuce, sliced so it falls apart nicely in the bowl

1 cup french dressing of your choice

Brown and drain your ground beef and then return it to the pan.  Sprinkle and mix in the taco seasoning (use 1/2 the package but don’t worry, it does not have to be exact).  Keep on low heat to keep it warm while assembling the rest of the salad.  In a large bowl, add all of your ingredients (when adding the chips, I grab by the handfuls and sort of squish or crush it a little as I add it.  This way it breaks up the chips into smaller pieces).  Stir well and serve with salsa and sour cream.


This recipe serves 6 to 7 people as an only dish.  I imagine if it was served as a side dish or in a potluck setting, it would go further.

Erin, The Burbs


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It is hot out here in the west and there is nothing I hate more than cooking anything in my Kitchen. While I do have the beloved A/C, it cant keep up with my home when it is so hot outside. So when I am in desperate need of something tasty and I dont want to turn on my stove I resort to salads, lots and lots of salads.

Caprese Salad is one of my favorites this is how it is done….

You will need

Fresh Mozarella about the size of a baseball

2 Medium or one very large very ripe tomato

Fresh Basil

Olive oil

Balsamic Vinegar

salt and pepper


In a small sauce pan on high heat pour a half cup of Balsalmic Vinegar in the pan and bring to a boil, then reduce heat and reduce until a thin syrup about 10-15 min. Let it cool until room temperature

slice your tomatoes and mozzarella

Lay them in a dish or on a plate rotating the tomatoes with the cheese and placing basil leaves sporadically in between the layers.

Salt and pepper your salad, drizzle a small amount EVOO on your tomatoes and cheese. With a large spoon drizzle the reduction sauce on top of your tomatoes and cheese.

Serve immediately and savor every refreshing bite until your quite content and pleased with yourself.


Kimmy ( the sticks )


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It’s cold out there and we have been eating like cavemen. Meat and Starch, potatoes, pasta, etc… I am sick of it well not necessarily I love pasta but I wanted something green, my body really needs something green I have been feeling a little sluggish lately. So I begged my dear friend Debbie for this recipe. Now I want to tell you that this is by no way considered a healthy recipe and the word salad is really only relevant because there is a dressing on this dish.. It is a good source of fiber though.

Here is what you will need.

5 cups of raw broccoli florets

1/2 cup of crasins

1/2 cup of sunflower kernals

1/4 cup of cooked chopped up bacon


1 cup mayo

2 table spoons of Vinegar

1/2 cup of sugar

Now comes my own addition I add about 1/3 cup of milk because I like my dressing to be a little more runny than thick. This is almost exactly how I make my coleslaw dressing.

Broccoli Salad

Mix all the salad ingredients together in a large bowl. In a separate bowl or a mason jar mix together your dressing ingredients and then pour over top of the salad, mix together well, and then keep in the refrigerator until ready to serve.

It really is simple and a great dish to bring to parties.


Kimmy (the sticks)

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