Friday, June 6, 2008

Summer Salads - Recipes

We are recovering from a bit of sunburn today. Kenna got only a little on one shoulder, despite being slathered in sunscreen, and I have some on my back and shoulder, much worse than hers, but I was much lighter on the sunscreen. Plus it washes off when swimming with two kids hanging off of you. These past few days it has been SO hot and I have been very uninspired to actually cook anything. Even with a/c the oven still warms up the house too much. Here are two of my favourite summer time salads.

Taco Salad

Yield: one very large salad

All ingredients are approximations and can be altered according to taste.
1 lb ground beef
1 packet taco seasoning
1 head iceburg lettuce
4 roma tomatoes, diced
1 green pepper, diced
1/2 a red or yellow onion, diced
yellow cheddar cheese, cubed or chunked
1 cucumber, diced (optional)
1 or 2 handfuls of plain nacho or tortilla chips, slightly crunched
ranch dressing (about 1/2 of a larger bottle, about all of a smaller bottle)

Cook ground beef and drain. Add taco seasoning and cook according to package directions. Let meat cool.

Make salad, adding all ingredients except chips and dressing. When meat is cool, add to salad.

Just before serving add chips and pour dressing over salad. Gently toss so dressing covers everything. Can serve as a side dish (perfect for pot lucks & picnics), or as the main course (refreshing summer dish), also can stuff salad into half of a pita for a sandwich.

Fruit & Snickers Salad

From: Betty Wells

Fruit: use any fruit you like, just nothing sour (like a grapefruit)

1 tub Cool Whip, thawed
1 (or so) Snickers chocolate bar, cut into pieces

Dice and/or slice all fruit & snickers bar into bite size pieces and place in serving bowl filled with Cool Whip. Gently stir/toss to mix all together.

Refrigerate until ready to serve. Don't make too far in advance. Leftovers taste fine, but the consistancy of the cool whip will change over time when mixed with the juices of the fruit.

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