Browse Items (2 total)

• 
  Textcategory:Maincuisine:Mexican-inspired...11 more

  South-of-the-Border Salad

  Card 1 Front:
  
  SOUTH-OF-THE-BORDER SALAD FLORIDA SEAFOOD
  Florida Department of Natural Resources
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  2 pounds smoked mullet, fresh or frozen
  ½ cup cooked, drained, garbanzo beans
  ½ medium heat lettuce, torn into 2" pieces
  1 large peeled avocado, cut into 1" pieces
  1 medium tomato, chopped
  1 cup diagonally sliced celery
  ½ cup chopped green onions
  ½ cup grated carrot
  1 cup shredded, mild Cheddar cheese
  ½ cup buttermilk-style salad dressing
  
  Card 1 Back:
  
  1 package (4 oz.) tortilla chips, lightly crushe
  
  Thaw fish if frozen. Remove skin and bones.
  Break fish into bite-size pieces. Combine all
  ingredients except salad dressing and tortilla
  chips. Toss well. Add dressing and tortilla
  chips and serve immediately.
  
  Makes 6 large servings.
  
  ---
  
  # South-of-the-Border Salad
  
  *Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 large servings*
  
  ## Ingredients
  
  - 2 pounds smoked mullet, fresh or frozen
  - 1/2 cup cooked, drained garbanzo beans
  - 1/2 medium head lettuce, torn into 2" pieces
  - 1 large peeled avocado, cut into 1" pieces
  - 1 medium tomato, chopped
  - 1 cup diagonally sliced celery
  - 1/2 cup chopped green onions
  - 1/2 cup grated carrot
  - 1 cup shredded mild Cheddar cheese
  - 1/2 cup buttermilk-style salad dressing
  - 1 package (4 oz.) tortilla chips, lightly crushed
  
  ## Instructions
  
  1. Thaw fish if frozen. Remove skin and bones.
  2. Break fish into bite-size pieces.
  3. Combine all ingredients except salad dressing and tortilla chips. Toss well.
  4. Add dressing and tortilla chips and serve immediately.
• 
  Textcategory:Maincuisine:Mexican...10 more

  Taco Salad (Mexican Chef's Salad)

  do you have it? They claim it's just like
  eating a taco but in a salad bowl. K.R.,
  Tigard.
  
  A.: Taco Salad has been popular for a
  few years, and yes it is very much like a
  taco but the ingredients are put together a
  little differently. We also call it Mexican
  Chef's Salad.
  
  TACO SALAD
  (Mexican Chef's Salad)
  
  1 onion
  4 tomatoes
  1 head lettuce
  4 ounces grated cheddar cheese
  8 ounces 1000 Island or French
  dressing
  Hot sauce to taste
  1 package tortilla chips (any size)
  1 pound ground beef
  1 can (15-ounce) drained kidney
  beans
  1/4 teaspoon salt
  1 avocado, sliced
  
  Chop onion, tomatoes, lettuce. Toss
  with grated cheese, dressing and hot
  sauce to taste. Slice and add avocado.
  Brown beef; add kidney beans and salt.
  Simmer for 10 minutes and mix into cold
  salad. Decorate with tortilla chips, avoca-
  do and tomato slices. Serve pronto.
  
  Back: blank
  
  ---
  
  # Taco Salad (Mexican Chef's Salad)
  
  ## Ingredients
  
  - 1 onion
  - 4 tomatoes
  - 1 head lettuce
  - 4 oz grated cheddar cheese
  - 8 oz 1000 Island or French dressing
  - Hot sauce to taste
  - 1 package tortilla chips (any size)
  - 1 lb ground beef
  - 1 can (15 oz) kidney beans, drained
  - 1/4 tsp salt
  - 1 avocado, sliced
  
  ## Instructions
  
  1. Chop onion, tomatoes, and lettuce.
  2. Toss with grated cheese, dressing, and hot sauce to taste.
  3. Slice and add avocado.
  4. Brown beef; add kidney beans and salt.
  5. Simmer for 10 minutes and mix into cold salad.
  6. Decorate with tortilla chips, avocado, and tomato slices.
  7. Serve pronto.