Summer is for SaladsOn July 23, 2023 by Pam
Several weeks this summer, we have had “supper salads” for dinner. These hearty, mealtime creations can really include anything fresh and delicious. I have done a Thai Chicken Salad with napa cabbage, carrots and mangos…Honey Mustard Chicken Salad with bacon and avocado, an apple, pear, dried cranberry, hard boiled egg chopped salad – all served on a bed of lettuce and with some form of homemade dressing. Tonight’s was a Chopped Tex-Mex Salad – I made some adaptations to the recipe…
1 cup of ranch dressing
2 chopped tomatillos
1 lime, juiced
2 tablespoons of Taco Seasoning
1 handful of cilantro leaves
Blend everything together (blender or a magic bullet) and put in the fridge.
1 lb of ground beef (I used flank steak)
1 tablespoon of taco seasoning
1/4 cup of olive oil
Salt and pepper
You can fry the beef, adding the olive oil, 1/2 cup of water and taco seasoning
Marinate the sliced flank steak in taco seasoning, olive oil and salt and pepper for about 3-4 hours. I grilled it on the BBQ with the corn and the red pepper.
1 head of any kind of lettuce, chopped
1 can of beans (I used Ramono -but, you can use black beans or even kidney beans)
I red bell pepper, thinly sliced
2 tomatoes, chopped
1/2 red onion, sliced and soaked in ice water for 15 minutes
2 ears of corn, grilled and sliced off the cob
4 avocados, chopped
grated cheddar cheese (or any other kind)
a handful of cilantro leaves
Combine everything in the salad bowl, except the cheese, steak and dressing.
I served the salad and then let everyone add their own cheese and dressing – this made sure that the leftover salad was not soggy and could be used as leftovers for lunch.