Food Guide and Recipes

Whether for an entree or as a side dish, salads are always popular. Here are a couple of recipes from my vintage collection for a Farmer’s Layered Taco Salad from Indiana and a Cajun Pepper Salad. Give these salads a try soon.

FARMER’S LAYERED TACO SALAD

1 lb ground beef
1/2 cup chopped onion
1 pkt (1.25-oz) taco seasoning mix
1 can (15-oz) kidney beans, rinsed and drained
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 can ripe olives, drained and chopped
1 can (8-oz) tomato sauce
1 1/2 cups crushed corn chips
1 cup chopped fresh tomatoes
Sour cream, optional
Salsa, optional Continue reading ‘Old Fashion Salad Recipes: Farmer’s Layered Taco Salad and Cajun Pepper Salad’ »

It is easy to turn a salad into a light meal. Whether for lunch, dinner, with family, friends or on your own, entree salads can be very handy and tasty. Here are some seafood recipe ideas to help you turn your salad into a meal. Tossed Tuna Salad is nothing like the “sandwich tuna salad” you might think of when you hear “tuna salad”. The other salad is also a seafood salad featuring Scallops and Spinach.

TOSSED TUNA SALAD

9 1/4-oz can tuna, chilled and drained
3 cups torn fresh spinach and/or lettuce
1 can (16-oz) bean sprouts, drained and rinsed
1 can (5-oz) water chestnuts, drained and sliced
2 tbsp sliced green onions, separated into rings
1/2 cup Italian salad dressing
1 medium tomato, cut into 6 wedges

In a large salad bowl, using a fork, break tuna into large pieces. Combine all ingredients except tomato and toss to mix well. Garnish with the tomato wedges. Continue reading ‘How to Make Quick and Easy Entree Salads #2’ »

Entree Salads can become a meal when you add a crusty bread, whole-grain crackers or even fresh fruit. If you love salads, need a quick meal s, and want something different for a change, give this entree salad recipe a try. This Shrimp, Potato, Romaine Salad is probably something different than the usual you serve and the flaxseed oil adds an even healthier touch. This recipe is only for two servings. To serve four, double the recipe, etc.

SHRIMP, ROMAINE LETTUCE, AND POTATO SALAD

1 potato cut into 1-inch cubes

1/2 tsp dried oregano

6 tsp lemon juice

2 tbsp olive oil

1/2 tsp flaxseed oil

1 clove garlic, minced

1/2 lb peeled, deveined large shrimp, cooked

1/2 small cucumber, diced

1 cup grape or cherry tomatoes, halved

1/2 small red onion, thinly sliced

3 cups shredded romaine lettuce

Preheat oven to 425 degrees. Continue reading ‘How to Make an Entree Salad with Shrimp, Romaine Lettuce, and Potatoes’ »