Taco Salad Tuesday!
1/2 Organic head lettuce, chopped (or green leaf lettuce mixed with head lettuce.)
8 oz of Hand shredded sharp cheddar or pepper jack if you prefer kick (Mexican blend if you choose bagged cheese)
1 cob of corn cut from the cob (boiled ahead of time)
2-3 small organic tomatoes, quartered
1 avocado, sliced
1 lb of ground organic turkey, marinated in taco seasoning, cooked, and cooled.
1 red onion, sliced
Tortilla Chips of your choice to line the bowl.
Serve with Hidden Valley Southwest Chipotle Dressing
Chop lettuce. Blend and mix variety of your choice.
Put lettuce in a large salad bowl. Layer with 3/4 of the total amount of cooked turkey meat. Start layering cheese around outside circle. Follow by adding quartered tomatoes, corn and then remaining turkey meat. Onions and avocados can be creatively added to outside on top of cheese. Finish with tortilla chips lining entire bowl. In addition, other ingredients such as black beans and olives can be added.
Serve with Hidden Valley Southwest Chipotle Dressing,
or Homemade Fiesta Ranch without all the other additives.
1/2 cup of whole milk Daisy Sour Cream
1/4 cup of mayonnaise
1 cup of butter milk
1/4 cup dried cilantro
1/4 cup of dried parsley
2 tablespoons onion powder
2 tablespoons fresh, garden picked, finely chopped chives
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon of fresh ground pepper
1 tablespoon sea salt
Blend all the ingredients in food processor. Store in refrigerator.
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