char corn on grill pan.
Fold
Brown hamburger meat in frying pan. Drain off fat and return to pan with taco seasoning and water. Simmer meat an additional 3-5 minutes until most of water is absorbed. Allow meat to cool for about 10 minutes.
In a separate bowl, mix lettuce, tomatoes, onion, avocados, beans, corn, cheese, and cooled taco meat.
Mix as much dressing and Fritos as you desire when you are ready to serve salad.
If you mix them in too early, the salad and Fritos will be soggy.
Brown ground beef. In a large bowl, mix all ingredients except the dressing and chips. Add the chips and dressing just before serving. Garnish the salad with chopped green onions.
Mix tomato, onion, green pepper, beans and salad dressing and marinate overnight.
Mix beans, tomatoes, pepper and onion in a large bowl.
Right before serving, add corn chips and toss with dressing.
Marinate tomatoes, onion, bell pepper and pinto beans in Catalina dressing until ready to use.
Chop lettuce.
Grate the cheese.
Add the lettuce, Cheddar cheese and Fritos to the salad fixings about 30 minutes before serving.
Drain beans; combine with onion.
Marinate in French dressing for a few hours or overnight.
Add lettuce broken into bite size pieces, grated cheese and corn chips broken into small pieces. Toss and serve.
Place shredded lettuce on plate.
Distribute tuna over the bed of lettuce.
Distribute the cottage cheese over the lettuce and tuna.
Sprinkle corn chips on top.
Add the italian dressing.
Enjoy.
To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
To prepare salad, cook pasta according to package directions, omitting salt and fat.
Drain, and place in a large bowl.
Spoon half of dressing over pasta; toss to coat.
Cool to room temperature.
Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
Let stand 30 minutes.
Layer corn bread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles.
Combine mayonnaise with pickle juice and sugar.
Drizzle over salad and toss before serving.
Will keep several days in refrigerator.
Crumble corn bread.
Layer corn bread, bacon, green peppers, onions, tomatoes and pickles in a large bowl.
Sprinkle with salt and pepper.
Combine mayonnaise, pickle juice and sugar in small bowl; blend well.
Spoon over salad; toss lightly just before serving.
Refrigerate until ready to serve.
In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
In a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. Pour on the salad and stir to coat well. Add coriander and stir again.
Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.
In a large bowl, mix corn, peas and green beans.
Add onions, celery, green peppers and pimentos.
In a saucepan, mix remaining ingredients and bring to a boil.
Let cool, then pour over vegetables.
Stir occasionally, and refrigerate 24 hours before serving.
(It is possible to serve immediately, but the flavor is better if you wait.) Serves 8 to 12.
Cut up all salad ingredients.
Drain Ranch Style beans and rinse, then add to the salad ingredients with Fritos, Catalina dressing and grated cheese.
Toss and serve.
Brown ground beef; drain and add picante sauce and corn (also add Ranch Style beans). Mix and place in baking dish.
Top with grated cheese.
Pour prepared corn bread mix on top and bake at 400\u00b0 for 20 to 30 minutes. Serve with salad.
Wash lettuce, pat dry and tear in bite-size pieces.
Place in large salad bowl.
Dice tomatoes in small pieces and place on lettuce.
Drain beans and spread on tomatoes.
Grate cheese and put on beans.
Crush Fritos and spread on cheese.
(Note:
Make several openings in bag and crush by squeezing bag.)
Just before serving, pour salad dressing evenly on top.
Salad should be served with salad tongs so that each serving contains all layers.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Toss all ingredients except salad dressing and Fritos.
Add dressing and Fritos when ready to serve.
Brown hamburger meat, set aside and let cool.
Combine lettuce, cucumbers, tomatoes and cheese.
When meat is cool, add to salad mixture.
Place in refrigerator until ready to serve. Add Catalina dressing and Fritos just before serving, then serve immediately.
Crumble corn bread into a large bowl.
Add remaining ingredients.
Mix together; chill.