Ingredients
1 lb ground beef
1/2 head lettuce; torn into bite-sized pieces
2 tomatoes; cut in pieces
15 oz can kidney beans; drained
1 package taco seasoning mix
1/2 cup grated cheddar cheese
hot sauce to taste
1/2 bag tostado chips
1 bottle kraft catalina salad dressing
Instructions
Cook ground beef. Drain fat. Prepare taco mix as directed.
Place lettuce, tomatoes, and chips in a large bowl.
Add drained beans, grated cheese, and salad dressing. Mix well.
Serve immediately. Add hot sauce to suit your taste.
2 tb Vinegar
1/2 ts -salt
1/4 ts -pepper
1/2 c Sour cream;thick
1 tb Sugar
Instructions
Mix together in a large bowl, grated cabbage, minced onion,
salt and grated apples.
Mix together sugar, vinegar, salt, pepper and thick sour cream.
Refrigerate the salad and dressing for 20 minutes before serving.
Pour dressing over the cabbage, mix well.
WHIPPED CHERRY PINEAPPLE SALAD
Ingredients
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container Cool Whip
Instructions
Combine pie filling, condensed milk, pineapple and fold in Cool Whip. Refrigerate for about 20 minutes.
Toasted breadcrumbs add a
pleasant crunchiness to salads.
Combine 3 tablespoons breadcrumbs and 1 teaspoon
extra-virgin olive oil in a
small heavy skillet;
toast over medium heat,
stirring constantly,
until golden brown, 2 to 3 minutes. Transfer to a small bowl and let cool. Cover and refrigerate
for up to 1 month.
