5 minute Taco Salad for Supper

The guys were busy in the basement making the place look spiffy. Specifically setting up the bamboo backdrop screen on the photo above. Micah made it so that the screen would extend closer to the floor he even painted it a mellow yellow color, Muchos Thanks to Micah!

I decided to make them a fix quick meal. Taco salad is really simple, colorful, and of course delicious!

Taco Salad
Ingredients

• 1 bag of Lettuce mixture (I used romaine with carrots, radicchio, mix)
• 1/2 cup of corn (I think frozen or fresh is best)
• 1 small can 2.25 oz black olives
• 1/2 red bell pepper diced
• 1 large tomato
  
• 1/2 cup of shredded cheddar
  

Dressing
The key here is mixing these both on the salad. If you haven't tried it your missing out.

• ranch dressing (Hidden Valley fat free)
• salsa ....I used Jack's Special from Garden Fresh Gourmet it's local and it's HOT!!!

Directions
1. Rinse vegetables, dice, shred, mix, and dress! It's that simple!
***NOTE I also made taco shells loaded with refried beans and cheese. I heated them in the oven at 325 degrees til the cheese was melted on top it took approximately 10 minutes.

Next time I'm thinking double decker taco's with soft tortilla shells beans over the hard shell put them in the oven then load them up with the taco salad.


It was a great SUCCESS!!! =)