Taco Salad III Recipe
Seasoned ground beef, pinto and kidney beans, lettuce, tomatoes, Cheddar cheese, and avocado round out this hearty main dish salad. It's topped with crushed corn chips and Catalina dressing.
Envision a thick taco brimming with chopped tomatoes, ground beef, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate overnight and enjoy.
Ginger, peanut butter, hoisin sauce, brown sugar, chili paste, rice wine vinegar and sesame oil make up this wonderful dressing. What we love are the fried wontons tucked inside the chicken salad.
I served this at a tex mex party and everyone loved it. I left out the meat though, because I was serving it with enchiladas and tacos. Make just what you need, as it doesn't last for the next day. I had everything cut up seperate and did a quick mixing just before serving. I used the chips as a bedding on the bottom of a large bowl and put a few chips on top for garnishing. I will use this recipe again.
Perfect for lunch! I used some left over chili I had on hand vs. ground beef and canned beans. I layered everything over the lettuce and added tortilla chips vs. corn chips and topped it with a bit of sour cream and "Smoked Paprika Vinaigrette" from this site.
A variation on potato salad - delicious!
This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.
Cool pasta salad with the Greek taste of Feta to finish it off.