Taco Salad, Healthy, Fast and Cold! Noreen’s Kitchern



Greetings! This was our dinner Friday night. It was so hot today that the A/C couldn’t keep up and being fearful of my mounting electric bill, I turned it up to avoid having a broken unit. My girls may have not enjoyed it, but it eventually cooled off. I did not want to heat up the kitchen by cooking supper. So the answer was simple! Salad Supper!

I really wanted to make a taco salad and once I had everything gathered I realized that with the exception of a couple ingredients, this could all be done from your preps. Fresh veggies from your garden, lettuce, spinach, cucumbers, green onions, peppers, cherry tomatoes. Cheese that had been waxed and grated, canned black olives, home canned jalapenos. You could substitute Mexican “Crema” for the sour cream, which is a canned table cream that is just as delicious. As for the Avacado, if you had an avacado tree in your yard, you would have them, but for those of us who don’t live in California, we would most likely go without. No big deal, they are a “nicety” not a necessity.

I have also used a commercial corn chip which is a “Tostitos Naturals” it has organic blue corn, expeller pressed sunflower oil and sea salt. Like I said, I’m not keen on the sea salt, but I’ll take what I can get and we don’t eat corn chips that often so I’ll risk it. I have to have corn chips with my salad.

I hope that you give this a try because you will love it. Even if you don’t keep home canned chili in your preps it is no reason not to enjoy it. Use some of the commercial canned chilli in your preps, it will be just as delicious and it will help you rotate your stock.

Happy Eating!

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