Taco Salad

brown ground hamburger 1/2 to 1lb. and season with taco seasoning. (optional)
1 bag of pre-made salad greens (your choice)
1 can of black beans (Drained and rinsed)
1 can of kidney beans (Drained and rinsed)
1 can of Garbanzo beans also known and chick peas(Drained and rinsed)
1 cup for grated cheese
1 avocado diced (optional)
2-3 Roma tomatoes diced (optional)
tortilla chips
mix all but the tortillas chips in a large bowl. when served top with desired amount of crumbled tortillas chips and favorite salad dressing.

Carrot Salad

1/3 cup vanilla yogurt
3 dashes cinnamon
2 dashes of nutmeg
1/2 C raisins
1 can (8oz) pineapple tidbits drained
3 cups (10oz bag) shredded or Julianne style carrots

mix well. chill salad until ready to serve.

Spinach Salad

one 16oz bag baby spinach
two 11oz cans of mandarin oranges drained
2oz of feta cheese crumble
sliced or slivered almonds (optional)

put in bowl and toss. add balsamic vinaigrette or your choice of dressing.

Restaurant style taco salad (ex. Bajio)

PORK

2-3lbs Pork roast or tenderloin
1 med onion sliced or diced
2T or about half a taco seasoning packet
2 cans of red enchilada sauce (about 10oz)
1/4 C brown sugar

combine into crock-pot. cook on low 8 hours or high 4 hours. remove pork to a large bowl and shred with forks. pour juices from crock-pot on top of shredded pork.


CILANTRO-LIME RICE

follow cooking instructions for your rice, except replace half the water with chicken broth. add lime zest and cook. when done add fresh squeezed lime juice and about 3T chopped cilantro (about 1 T for every cup of rice) mix.

CREAMY TOMATILLO SALAD DRESSING

1C sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half*
1 garlic clove, minced
juice from 2 freshly squeezed limes
1/4 C freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth. store in refrigerator up to 1 week.
*for those who don't know what tomatillos are, they look like green tomatoes with a green husk on them. they are in most produce departments.

RESTAURANT STYLE TACO SALAD

Tortillas
shredded cheese
cilantro-lime rice
black or refried beans
shredded pork
salad greens
Creamy Tomatillo Salad Dressing
salsa (opt.)
guacamole (opt.)
corn chips (opt.)

to assemble..
melt a little cheese on your tortilla
add about 1/4 c of the following- shredded pork, beans, rice.
add desired amount of salad greens and dressing and any other toppings. Enjoy.

Apple Salad

cut up two apples (about 10 oz each) green and red.
8 oz drained pineapple tidbits.
2 T chopped walnuts
1 T light miracle whip
1/3 C vanilla fat free yogurt
3 dashes of cinnamon.

mix well in a bowl and serve.