Monday, August 23, 2010

Recipe: Taco Salad

I have been bringing this salad almost every week for more than two years, but it is gone every time. Here it is in agape-sized portions, but you could easily make less of it if you wanted to serve it to your family at home.

4 Romaine Lettuce Hearts
1 can Kidney or Black Beans
1 1/2 cup grated cheese
Slightly crunched Tortilla Chips

1 cup Mayo
1 cup Salsa

Quantities are approximate. Add more or less to taste. Chop or tear lettuce into salad bowl. Add cheese and beans. Mix mayo and salsa in lidded container. Fill a quart-sized Ziplock bag with the crunched chips. Mix dressing into salad ingredients and add chips right before serving.

Add fresh pressed garlic to the dressing for extra zing or use ranch dressing instead of mayo.
Doritos instead of plain tortilla chips are always well received.
You can also add ingredients like grated carrots, chopped tomatoes, peppers, onions, etc, though some of these are not as universally appreciated.
Add taco meat to make this salad a main dish.

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