28 October 2016

Favorite Salads


Just realized that there are a number of salads in our regular repertoire that I've never posted. I'll add to this post as I remember more.





Apple, Cashew, and Poppyseed Salad

1  Honey Crisp or Braeburn Apple, unpeeled and cut into 1/2" chunks
1  Romaine, medium to large; cored and finely shredded
1/4 C. Dried cranberries
1/4 C. While raisins
1/3 C. Parmesan cheese, shredded
1/3 C. Salted cashews
Poppyseed salad dressing (I prefer Brianna's).


1. Combine shredded Romaine lettuce with fruits; toss with Poppyseed dressing.
2. Sprinkle on Parmesan and Cashews; toss gently
3. Serve immediately

Many times we will buy chicken strips from KFC or grill a chicken breast or two to mix with this salad. Makes a satisfying entree.





I know that almost everyone has a version of this salad, but our family's version has evolved into the next favorite.

Taco Salad

1  lb. Ground beef
Salt and pepper
1  8oz can  Tomato sauce
3-4 T.  Ground chiles or chili powder
1/2 pkg. Onion soup mix*
1  head  Romaine
2-3  Carrots, peeled and sliced thinly
1/2 medium  Sweet onion, diced
Western salad dressing
1 Cup  Sharp cheddar cheese, grated
Tortilla chips, crumbled
1 Avocado, peeled, cited and cut into chunks--optional
Tomatoes--optional 

1. Crumble and brown ground beef in skillet over medium high heat.
2. Salt and pepper, to taste.
3. Add tomato sauce and chili powder; Stir in onion soup mix (*very high in sodium; may omit).
4. Simmer meat mixture over medium heat; turn to very low heat after a few minutes.
5. Meanwhile, core Romaine and slice thinly across head from the bottom. Chop a bit more to ensure bite-sized pieces. 
6. Add carrots and sweet onion and toss with Western salad dressing. Stir in grated Cheddar.
7. Add avocado, if desired. Toss gently.

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