Bucket Salad
INGREDIENTS (Nutrition)
2 heads iceberg lettuce, torn into bite-sized pieces
4 tomatoes, diced
1 large onion, chopped
6 cups shredded Cheddar cheese
1 (14.5 ounce) package corn tortilla chips, broken
2 (12 ounce) jars creamy Ranch salad dressing
1 (12 ounce) jar chunky salsa
2 pounds ground beef
DIRECTIONS
As you tear and chop the lettuce, onion, and tomatoes, place them into
a large container. I always use a clean bucket, hence the name,
and it is full when the salad is completed. Crumble
in the tortilla chips, and add the cheese. Stir in the
two jars of Ranch dressing, and the salsa. Mix well. Set aside.
Brown the ground beef in a large skillet over medium heat, stirring
and crumbling as it cooks. Drain off grease. Stir the beef into
the salad just before serving.
Spinach Pasta Salad
Ingredients:
1 cup uncooked bow tie pasta
1 package (10 ounces) fresh baby spinach
1 medium sweet yellow pepper, diced
1/2 cup chopped dried apricots
1/2 cup balsamic vinaigrette
Directions:
Cook pasta according to package directions. Meanwhile, in a large serving bowl,
combine the spinach, yellow pepper and apricots.
Drain pasta and rinse in cold water; add to spinach mixture. Drizzle
with vinaigrette and toss to coat. Yield: 8-10 servings.
