Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
nd stir.
To prepare salad, fill a basin with very
Layer first 8 ingredients in large plastic bowl/container. Combine mayonnaise, sour cream and salad dressing mix.
Spread over top of salad, sealing to edge of bowl.
Cover and refrigerate for several hours or overnight.
In a small bowl: mix the mayonnaise, grated Parmesan cheese and sugar to make the dressing and set aside.
In large bowl: break cauliflower into florets, tear lettuce into bite size pieces, red onion thinly sliced, add the bacon bits.
Pour dressing over the salad, cover and refrigerate.
Toss before serving.
mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
Cut bacon in small pieces, fry till crisp.
Drain and set aside.
The more bacon the better.
In large serving bowl layer as follows: plain lettuce or romaine or both, radishes, red onion and cauliflower.
Layer fried bacon on salad mixture.
Spread salad dressing on top of bacon like icing. Sprinkle a generous amount of Parmesan cheese on top of salad dressing.
Let salad sit on counter till 10 to 15 minutes before serving time.
Mix well.
Will seem dry at first but will moisten as you mix.
Chop lettuce.
Using a large bowl(preferably wooden), rub the sides of the bowl with garlic, Discard garlic.
Add lettuce, tomatoes, olives, lemon juice, and salt.
At the last minuteadd oil, mix well, let salad sit at room temperature for 10 min.The serve.
The salad should almost be like a wilted lettuce salad.
alf a large bunch of lettuce -- Remaining lettuce can be stored in
Mix ranch dressing with mayo and milk in a jar and chill until salad is ready.
Brown and drain meat.
Add taco seasoning mix and follow instructions on package.
Put seasoned meat in a glass bowl, cover and chill about 20 min, stirring once.
Wash and cut lettuce.
Drain beans and olives.
Toss lettuce, tomatoes, onions, avacados, beans and olives in a large salad bowl.
Put about 2 cups salad mix into serving bowls and add 1/4 cup seasoned meat,a few pinches of cheese and top with crushed Doritos and 2 tbls ranch dressing.
Salad: Wash, dry, and gently tear all lettuces into pieces and divide among 4 salad plates. Evenly divide the pine nuts, cheese, bacon, and raspberries between the four plates. Top with raspberry vinaigrette to taste.
Vinaigrette: Combine all ingredients in a jar and shake well to combine.
Have ready a large bowl of ice water.
Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
In a salad bowl, combine the lettuce, cucumber, and celery.
In a blender, combine the cilantro and olive oil; process to a puree.
Add the remaining ingredients and blend until smooth.
Toss with the salad and serve.
o use the salad right away.
TEAR lettuce into bite size
Gently wash and dry lettuce. Place in a salad bowl or on individual plates, then top with onions and eggs.
Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
Whip until quite foamy then pour over salad. Sprinkle with chives.
Combine all ingredients, except mint leaves and lettuce, in large, flat-bottomed salad bowl, and refrigerate for 30 minutes to 1 hour. When ready to serve, add lettuce and mint leaves; toss.
Use a 9 x 13-inch cake pan.
Layer all ingredients in order listed.
Cover with Saran Wrap.
Refrigerate at least 8 hours; overnight is better.
This salad is great for those summertime reunions.
Layer first 5 ingredients in pan.
Spread with mayonnaise, then sprinkle with sugar.
Distribute cheese and bacon over all. Refrigerate, cover with foil.
Best made day before.
Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.
arge bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use
Combine olive oil, red wine vinegar, lemon juice, egg yolk, Worcestershire sauce, garlic, salt, pepper and 1/4 cup Parmesan cheese.
Mix together well.
Set aside.
Tear lettuce into bite size pieces in salad bowl.
Add croutons and 1/8 cup parmesan cheese.
Pour dressing over the lettuce.
Toss and serve.
In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
In a big bowl, combine the lettuce, walnuts, and onion.
Add the dressing and toss gently to combine.
Divide among salad plates and garnish with fresh raspberries.