Sharing my recipes here is such fun. These are some “recipes” for my summer salads. I say “my” because I have my own versions of these.
When it is this hot, I lose my appetite so really all I want is something quick and cold. And I don’t want to fuss with chopping and dicing or shopping. I tend to throw things together with what I have on hand and not what is listed in fancy cookbooks.
My Taco Salad
Ingredients: Dorito Tortilla Chips, 1# Ground Beef, McCormick’s Taco Seasoning, shredded cheddar cheese, shredded lettuce, chunky salsa and then any (or all) of these optional items: ripe olives, sour cream, guacamole. You can also add refried beans (on top of the beef) if wanted.
Start by browning the ground beef and adding the taco seasoning according to the instructions on the packet.
In a large bowl, or on a plate, crush a handful of tortilla chips. Add a scoop of the taco beef mix (slightly cooled) on top of them. Then add the cheese so it slightly melts from the heat of the beef. Then add the lettuce and then the salsa. Top with any of the optional ingredients.
I guarantee the kids will love this version of their favorite tacos and it is much easier than dealing with taco shells. Tastes just the same.
My Spinach Salad
I use baby spinach. Place a portion size amount in a large bowl. Then add the following: Dole Mandarin Oranges (maybe 1/2 cup), Grated Monterey Jack Cheese (1/4 cup or so) , Bacon Bits (just sprinkle them over the top – no need to measure), one sliced hard boiled egg, and optionally sliced water chestnuts (just a few) for a little added crunch. I top mine with Catalina Salad dressing. How much?? As much as needed to wet the spinach. I am also seeing mushrooms on this picture, but I’m not a fan of mushrooms and I don’t use them. Optionally, you can use a homemade bacon dressing, but I haven’t bought bacon in years and not sure of all the ingredients. It had bacon grease and vinegar and sugar and don’t remember what else.
In addition to the recipes for my summer salads, here are some other salads for when there is company or you are going to a potluck. If I make these when it is just me, I eat them for weeks. But if you have a family and they like them, make them any time. They are inexpensive and healthy.
Sunshine Salad
1 Package Lemon Jello (regular size)
1-1/2 cups grated carrots (not packed down)
1 can crushed pineapple
Dissolve the Jello with just ONE cup of HOT water. Then add the carrots and pineapple (juice included). Refrigerate. Let set. It is a pretty orange and yellow color and is nice served with ham. Since it reminds me of Easter colors and we usually have ham at Easter, that is usually when I make it.
Christmas/Winter Salad
I don’t know what the “real” name is for this, but I call it my Christmas or Winter Salad because the cottage cheese adds sort of a snowy effect to it.
1 Package Lime Jello
1 Small Package of Small Curd Cottage Cheese
1 Can Crushed Pineapple
1 Cup chopped walnuts
Again, make the Jello per package instructions but using ONLY 1 Cup of Hot water. Then when slightly cooled, add the cottage cheese (all of it), the whole can of crushed pineapple with the juice, and the walnuts. Stir a little just to mix things, but as the jello sets, they will automatically form layers with the white “snow” on the top. Refrigerate. It is a pretty dish for a potluck or for a winter dinner and goes well with almost anything.
