LOUISE’S TACO SALAD

Makes 6 servings

Read recipe thoroughly before starting

Ingredients: (use organic whenever possible)

1 large head Romaine lettuce, cleaned and torn for salad
2 cans black beans, drained and rinsed
3-4 green onions (scallions), cleaned and chopped
½ cup chopped fresh cilantro or parsley or both
8-12 oz. shredded cheese (Cheddar, Colby, Monterey Jack, Pepper Jack, etc.)
8-12 oz. fresh sour cream
1 heaping Tbls. mayonnaise
½ to 1 lb. ground turkey, round, or chevon, sauteed with chopped onion, garlic, chili powder, salt
(This is optional. For a no-meat meal, leave the meat off. It is just as good without meat.)
1 bag corn tortilla-type chips (watch for unhealthy oils!)

Kathie’s Salsa:

 5-6 fresh tomatoes, washed, stemmed and quartered (or 1 - 14.5oz. can whole tomatoes chopped or chopped tomatoes with green chilis)
1 small onion, finely chopped
1 large stalk celery, finely chopped
1 medium jalapeno pepper, finely chopped
1/4 piece bell pepper, finely chopped
2 Tbls fresh cilantro, chopped
1 heaping tsp. chili powder
salt to taste

If you don’t want to chop, you can place tomatoes, onion, celery, pepper, bell pepper in food processor. Don’t over process.

Salad dressing 1:

1/4-1/3 cup olive oil
juice of one large lime
1-2 cloves fresh garlic, crushed
salt to taste

Mix together.

Salad dressing 2:

½ recipe for Kathie’s Salsa
1 heaping Tbls. mayonnaise

Mix together.

Final How to:

In a very large bowl place the lettuce, onions, cilantro and/or parsley, beans, cheese, and Salad Dressings 1 and 2. Toss lightly until well mixed.

Serve in nice dishes. You might add a Mexican theme to your table.

Have separate bowls for meat, chips, extra salsa and sour cream to be added to the top of each salad serving.

Recipe compliments of Louise Godwin of NC