Spring time means salads

Food

Discussion

April 21, 2008

By Patricia Morrison, News Editor The Washington Times-Herald Mon Apr 21, 2008, 10:49 AM EDT

It’s spring and that means we can discard those heavy meals we needed all winter to keep out strength up during the cold weather. Potato soup gives way to potato salad and chicken with dressing is replaced by chicken salad.

For me, nothing says spring like vegetable salad and a bacon, lettuce and tomato sandwich or a nice taco salad.

I remember when I discovered taco salad. Yes, I consider it a discovery when I find a good meal I can make and not mess up too badly.

I was at a Tupperware party in the late 70s and the demonstrator talked about this new salad and how easy it was to make using Tupperware containers.

I didn’t buy the containers but did try the salad which I have perfected through the years and have to say it’s really better than anything you can buy in a restaurant.

For those who like a sweet salad try the grape and blueberry salad. It’s full of all sorts of good things.

Taco Salad

1 lb. ground round

1 pkg. taco sauce

1 head lettuce

1 med. tomato

small onion, chopped

1 cup monterey jack cheese

1 pkg. taco chips

1 bottle Thousand Island salad dressing

Brown ground round and drain. Add taco sauce mix and water according to package directions. Bring to boil and simmer about 15 minutes.

Rinse lettuce and tear into bite size pieces in large salad bowl. Crush half the bag of taco chips and spread over lettuce. Spread chopped onion over chips and toss.

Add ground beef, cheese and salad dressing and toss well. Garnish with sliced tomatoes and remaining chips.

I thing the Thousand Island gives this salad the spark it needs.

Vegetable Salad

2 C. broccoli, chopped

2 C. cauliflower, chopped

1/2 can water chestnuts

1/2 C. chopped celery

1 onion

1 C. grated or chopped cheese

1 bottle Ranch salad Dressing

Mix all ingredients and toss with the salad dressing.

What could be easier and lighter than this simple salad.

Grape and

Blueberry Salad

2 pkg. (3 oz.) grape Jell-O

2 C. boiling water

1 can undrained pineapple

1 can blueberry pie filling

1 C. sour cream

1 (8 oz.) cream cheese

1/2 C. sugar

1 tsp. vanilla

1/2 C. Walnut

Mix Jell-o in 9x13 pan. Add pineapple and blueberry pie filling. Stir and let stand until set. Mix sour cream with cream cheese, sugar and vanilla. Don’t over beat. Spread on top of gelatin. Sprinkle with nuts.

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