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.
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.
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.
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.
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.
Srinkle mixture over salad and toss.
Add bacon and croutons and toss. Absolutely Awesome!
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.
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.
alf a large bunch of lettuce -- Remaining lettuce can be stored in
o use the salad right away.
TEAR lettuce into bite size
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate at least 2 hours.
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
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.
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.