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A crowd-pleasing taco salad that your guests will rave about...

Servings: (8)
Prep Time: 15 min |
Cook Time: 15 min.


INGREDIENTS

1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing

Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices

METHOD

In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl..  Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.

Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing.  Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!


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Tip:  At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!

Ridiculously simple, but tasty and attractive enough to serve as a buffet plate, an appetizer salad, or a pass-around cocktail party tid-bit. Unlike many such offerings, its also light and not too filling - its always a relief to see things like this in amongst the great piles of rich and fatty party food.

12 filled leaves (3 to 4 servings)
20 minutes prep time


Make the Dressing:
1/4 cup mayonnaise (light is fine)
1/4 cup buttermilk or yogurt

a pinch of salt & black pepper to taste
1 tablespoon lemon juice

Whisk these ingredients together in a bowl.

Make the Salad:
125 grams (1/4 pound) button mushrooms
1/3 cup dried tomatoes, chopped
2 tablespoons pumpkin or sunflower seeds (optional)

1 large head Belgian endive

Clean and trim the mushrooms, and chop them fairly finely. Chop the dried tomatoes, and put them in a small pot with water just enough to cover. Bring to a boil, then cover and let rest for 5 minutes. Drain well.

Mix the mushrooms, tomatoes and seeds into the dressing.

Separate the endive leaves, discarding the too-small ones at the core. (Chop the core and add it to your next regular tossed green salad.) Lay the ones large enough to fill out on a plate, and divide the salad amongst them.




Last year at this time I made Bocadito Elena Ruz.

When Max makes his famous shrimp pasta salad, there is never any left as it is one of the first side dishes people tend to gravitate to...

Servings: (6 to 8)
Prep: 10 Mins. |
Cook: 15 Mins.

Posted by Max via Sandra

INGREDIENTS

½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to the ridges in the macaroni)
½ lb. cooked cocktail shrimp
--(Max gets his at SuperBear)
5 eggs, hard-boiled, peeled and chopped
2 ribs of celery, chopped
6 radishes, thinly sliced
3 green onions, sliced
2 tablespoons chopped hot and sweet pickle slices
--(Max prefers Snacker brand)
1 small can of sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
1-1/2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld. After one hour, taste for seasonings, and add additional kosher salt and freshly ground pepper, if needed. - Enjoy!

A salad that is so very healthy and tasty, itll have you going back for more...

Serves (6)
Prep: 10 mins. |
Set time: 30 mins.

Posted by Sandra

INGREDIENTS

***Salad
- 2 heads of broccoli (flowerets only) – cut into bite-size pieces
- ¼ cup raisins
- ¼ cup green onion, finely chopped

***Dressing
- ½ cup mayonnaise
- 1 tablespoon cider vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon garlic powder
- Freshly ground pepper, to taste

***Last-minute additions:
- 2 strips bacon, sliced, then browned
- 2 tablespoons toasted sunflower seeds

METHOD

In a small bowl, combine mayonnaise, vinegar, sugar, garlic powder, and pepper. Blend together until smooth; set aside for flavors to meld.

In a medium dry skillet heat to medium heat, and add the sunflower seeds and toast just a couple of minutes just until fragrant (do not burn). Remove to a small bowl and set aside. In the same skillet raise temp. to medium-high, add the bacon slices and cook until crispy. Remove and let cool on paper-towel covered plate.

In medium bowl, combine all salad ingredients and pour dressing onto broccoli mixture. Toss salad to combine, and refrigerate 30 minutes prior to serving.

Just before serving, finely chop the bacon into small bits, and add to mixture, along with the sunflower seeds. Toss the salad, serve, and enjoy!

~~~~~~~~~~~~~~~~~~~~

Sounds strange doesnt it? Well, it is strange but cool and refreshing. This isnt something Ill have on a regular basis because its well....odd...but it was interesting enough to make for company and it provoked discussion and interest. In the future I would let the watermelon cool a little bit before placing it over the arugula but thats my preference. One of my guests said she liked it warm because it melted the feta a bit. I lighly dressed this salad with extra virgin olive oil and a splah of balsamic vinegar. It doesnt need much. You make want to make the balasamic reduction, I made it but didnt like it, so I didnt serve it. Whatever you decide is fine with me just give it a try and youll be sure to get some ooohs and aaahs.


Grilled Watermelon Salad
Courtesy of Claire Robinson

Ingredients:

1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper

Directions:

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Posted by Sandra
Prep Time: 15 min |
Cook Time: 15 min.

INGREDIENTS

1 lb. lean beef burger (or moose/venison)
1 medium onion, chopped
1 large jar of medium spiced Picante Salsa (divided)
1 pkg. taco seasoning
1 head of iceberg lettuce, torn into bite-size pieces
1 green bell pepper
1 pint of cherry tomatoes, cut into quarters
2 sm. cans of sliced black olives, drained
2 cups cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of Russian (or French) Dressing
--[or click for: Homemade Russian Dressing (make double batch)]

Garnish Options:
Sour cream
Green onion, sliced
Jarred pickled jalapeno slices

METHOD

In a large skillet, brown the lean burger 3/4s of the way, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat and let cool.

Meanwhile, tear the lettuce, and chop the bell pepper. Add them to a large bowl; plus the tomatoes, olives, and cheese. Once cooled, add the meat mixture.

Just before serving add the crushed Doritos (to maintain their crunchiness), and pour in the remaining salsa, and the 1/2 bottle of Russian dressing (or more if you like).

Toss to combine. Serve with a dollop of sour cream, sprinkle with green onions, and pickled jalapeno slices.