SUMMER SIDE SIDE DISHES

TACO SALAD

Original Recipe Yield 12 servings

Ingredients

1 pound lean ground beef

1 tablespoon chili powder

2 cups low-fat salad dressing

1 cup ketchup

1 (1.25 ounce) package taco seasoning mix

1 head iceberg lettuce - rinsed, dried, and chopped

1 head romaine lettuce- rinsed, dried and chopped

3 large tomatoes, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 bunch green onions, chopped

1 (4 ounce) can green chile peppers, finely chopped

1 (15 ounce) can kidney beans, drained

 1 (15 ounce) can garbanzo beans, drained

12 ounces shredded Cheddar cheese

1 (14.5 ounce) package corn tortilla chips

Directions

Brown the beef, drain, season with chili powder and set aside to cool.

Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl.

In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red or yellow pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate.

Just before serving, top the salad with the other half of the cheese and crushed chips.

RED POTATO SALAD

INGREDIENTS

• 3 pounds unpeeled red potatoes
• 4 eggs
• 1 1/2 cups mayonnaise
• 2 tablespoons milk
• 2 tablespoons distilled white vinegar
• 1/2 cup sliced green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced celery

Directions

1.                       Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.

2.                       Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.

1.                       In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.