nd toss well.
Serve salad on lettuce. Top with Parmesan
ork in pan.
Make salad; Line crispy tortillas with romaine
Mix the dressing ingredients together in a bowl and set aside.
Toss all the salad ingredients together in a large bowl.
Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.
Mix lettuce, tomato and onion as for a tossed salad.
Brown meat, drain and add taco seasoning as directed on package.
Let cool.
Add meat and kidney's to salad.
Melt cheese and Ro-Tel tomatoes together in microwave or in top of double boiler.
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.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Layer in a glass large salad bowl: pinto beans, bean sprouts,
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Brown meat and onions together; drain well.
Add taco sauce mix, taco sauce, tomato sauce and beans.
Reduce heat and simmer 20 to 30 minutes.
Put chopped lettuce, tomatoes and shredded cheese in a large bowl.
When ready to serve, pour meat mixture over salad.
Mix.
Add Doritos and serve.
Combine lettuce, onion, chili beans and cheese.
Add tomatoes and Fritos just before serving.
Toss salad with dressing.
Yields 20 servings.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Toss the romaine lettuce, tomato, green onions, avocado, and Cheddar cheese in a large salad bowl until thoroughly combined. Stir in the ranch-style beans. Just before serving, toss salad with the corn chips and Catalina dressing until salad is evenly coated.
Line oblong dish with Fritos.
Spread cooked rice over the Fritos.
Spread chopped onion over the rice.
Spread heated chili over this.
Put shredded lettuce over this.
Add chopped tomatoes over the lettuce.
Serve with Mexican style tomato sauce.
(You may add chili powder and fried ground beef to the chili; this adds so much.)
For a special dish, serve taco flavored Fritos.
Add cheese for topping.
Mix together the avocados, salt, pepper and lemon juice.
Mix the sour cream, taco seasoning mix and mayonnaise or salad dressing.
Mix the green onion, black olives and tomatoes.
In a 13 x 9 x 2-inch dish, layer each each of the following:
bean dip, avocado mix, sour cream mix, green onion mix and top with the cheese.
Serve with Fritos or taco chips.
Makes a lot and keeps well.
Chill beans.
When cold, pour beans into a bowl and rinse with water until sauce is gone.
Drain.
Pour into large bowl the chopped onions, lettuce and tomatoes.
Pour in with the beans. Add grated cheese.
Pour dressing over salad; mix well. Refrigerate for a couple of hours.
When ready to serve, crush the bag of corn chips and stir in the salad.
Shred lettuce.
Chop onions into small pieces.
Rinse chili beans under water and drain.
Combine lettuce, onions, cheese and beans; refrigerate overnight.
Before serving, crush chips.
Add to salad; mix well and top with dressing.
Place each ingredient in a separate bowl and build your own salad.
Serves 10 to 12.
Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
Stir ranch-style dressing and salsa together in a bowl; pour over salad.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.