Recipes
Dorito Taco Salad
Dorito Taco Salad
Ingredients
- 1 lb. ground beef
- kosher salt
- Freshly ground black pepper
- 2 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin
- 2 tbsp. tomato paste
- 2 heads romaine lettuce chopped
- 1 cherry tomatoes halved
- 1 can black beans drained and rinsed
- 1 c. shredded Cheddar cheese
- 1 avocado diced
- 1 c. Pico de Gallo
- 1/4 c. Chopped cilantro
- sour cream
- Lime wedges for serving
Instructions
- Heat a large cast iron skillet over medium-high heat.
- Add the beef and break up the meat into small pieces with a wooden spoon.
- Cook, stirring occasionally, until browned all over and cooked through, about 5-7.
- Drain fat.
- Stir cumin and chili powder into the meat.
- Season with salt and pepper to taste.
- Add tomato paste and about 2 tablespoons of water.
- Cook until the water cooks off and the flavors have melded, about 2 more.
- Turn off heat and set aside.
- Assemble salad: Toss chopped lettuce, cooked ground beef, cherry tomatoes, black beans, cheddar cheese, avocado, cilantro and pico de gallo together in a large serving bowl.
- Serve with sour cream and lime wedges.
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Guacamole Salad
Guacamole Salad
Ingredients
- 1/4 c. extra-virgin olive oil
- Juice of 1 lime
- 1/4 tsp. cumin
- kosher salt
- Freshly ground black pepper
- 1 pint cherry tomatoes halved
- 1/2 c. black beans drained and rinsed
- 1/2 c. corn
- 1/2 medium red onion finely chopped
- 1 jalapeno minced
- 2 ripe avocados cubed
- 2 tbsp. cilantro chopped
Instructions
- In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin.
- Season with salt and pepper.
- Set aside.
- In a large bowl, combine remaining ingredients.
- Toss with dressing until well combined.
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Blt Wedge Salad
Blt Wedge Salad
Ingredients
- 8 oz. bacon cut into 1/4″ pieces
- 1/2 c. sour cream
- 1/4 c. mayonnaise
- 1/2 c. buttermilk
- 1 tbsp. Ranch seasoning
- 1 tbsp. minced chives plus more for garnish
- kosher salt
- Freshly ground black pepper
- 1 large head iceberg lettuce cored and cut into 4 wedges
- 4 plum tomatoes diced
Instructions
- In a large skillet over medium-high heat, cook bacon until crispy, 8.
- Transfer bacon to a paper towel-lined plate and set aside.
- Meanwhile, make dressing: In a medium jar, add sour cream, mayonnaise, buttermilk, ranch seasoning, and chives, and season with salt and pepper.
- Shake well, then move to fridge until ready to serve.
- Serve iceberg wedge with drizzle of ranch dressing, tomatoes, and bacon, and garnish with chives.
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Greek Salad Skewers
Greek Salad Skewers
Ingredients
- 1 big block of feta about 12-oz., cut into cubes
- 1/4 c. extra-virgin olive oil
- 1 tbsp. lemon juice
- 1 clove garlic smashed
- 1 tbsp. Chopped fresh dill
- 1 tbsp. chopped fresh parsley
- Flaky sea salt
- Freshly ground black pepper
- 12 pitted kalamata olives
- 12 cherry tomatoes
- 1 cucumber cut into 12 large cubes
Instructions
- Marinate feta: In a small bowl, combine feta, olive oil, lemon juice, garlic, dill and parsley.
- Season with salt and pepper, then toss until cheese is fully coated in the marinade.
- Let sit for 15.
- Assemble skewers by layering feta, olives, cherry tomatoes and cucumber onto medium skewers
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Pickle Pasta Salad
Pickle Pasta Salad
Ingredients
- kosher salt
- 1 lb. bowties
- 1 c. mayonnaise
- 1/2 c. sour cream
- 3 tbsp. pickle juice
- 1 tbsp. Dijon mustard
- 1 tsp. garlic powder
- Freshly ground black pepper
- 8 slices bacon cooked and crumbled
- 1 c. shredded Cheddar
- 1 1/2 c. sliced mini dill pickles plus whole mini dill pickles for garnish
- 3 tbsp. fresh dill
Instructions
- In a large pot of salted boiling water, cook bowties until al dente.
- Drain and return to pot.
- Make dressing: In a small bowl, whisk together mayo, sour cream, pickle juice, Dijon, and garlic powder and season with salt and pepper.
- Assemble pasta: In a large bowl, combine cooked bowties, cooked bacon, cheddar, dill pickles, and dill and toss with dressing.
- Garnish with pickles and serve.
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Grilled Honey Mustard Chicken Salad
Grilled Honey Mustard Chicken Salad
Ingredients
- 1/2 c. mayonnaise
- 3 tbsp. yellow mustard
- 2 tbsp. honey
- 1 tbsp. vinegar
- 1 1/2 tsp. freshly ground black pepper divided
- 3 c. “Tyson Grilled & Ready Chicken Breast Strips”
- 1/4 tsp. kosher salt
- 5 c. salad greens
- 4 slices cooked bacon chopped
- 1/2 c. cherry tomatoes halved
- 1/4 c. red onion slivered
- 2 boiled eggs sliced
Instructions
- In a small bowl, add mayonnaise, mustard, honey, vinegar, and 1 teaspoon pepper and whisk until smooth and combined.
- Prepare “Tyson Grilled & Ready Chicken Breast Strips” according to instructions.
- Divide salad greens between two large bowls and top each with half the bacon, tomatoes, onion, eggs, and chicken.
- Serve with honey mustard dressing.
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Cilantro-Lime Shrimp Salad
Cilantro-Lime Shrimp Salad
Ingredients
FOR THE SALAD
- 1 large or 2 medium heads fresh romaine chopped
- 2 lb. boiled or steamed shrimp peeled and deveined
- 2 avocados cut into large pieces
- 2 c. sliced grape tomatoes
- 2 tbsp. diced red onion
FOR THE CILANTRO-LIME VINAIGRETTE
- 1/4 c. extra-virgin olive oil
- 1/4 c. lime juice
- 1 clove garlic minced (or ½ teaspoon garlic powder)
- 1 tbsp. chopped fresh cilantro
- 1 tsp. Dijon mustard
- kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl, add chopped romaine.
- Top with shrimp, avocado, tomatoes, and red onion.
- Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt, and pepper.
- Pour dressing over salad and toss.
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Classic Potato Salad
Classic Potato Salad
Ingredients
- 3 lb. yukon gold potatoes chopped into 1” pieces
- kosher salt
- 1 1/2 c. mayonnaise
- 1 small red onion finely chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1/4 c. chopped pickles
- 1/2 tsp. paprika
- 4 hard boiled eggs chopped
- 1/4 c. finely chopped chives
- Freshly ground black pepper
- Butterhead lettuce for serving
Instructions
- In a large pot, cover potatoes with water and season generously with salt.
- Bring water to a boil and cook until potatoes are easily pierced with a knife,12 to 15.
- Drain and let cool slightly.
- In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika.
- Stir until well combined.
- Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper.
- Refrigerate until ready to serve.
- Serve cold or at room temperature over butterhead lettuce in a large serving bowl.
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Strawberry Cheesecake Salad
Strawberry Cheesecake Salad
Ingredients
- 16 oz. cream cheese softened
- 1 c. powdered sugar
- 2 tsp. pure vanilla extract
- 16 oz. cool whip
- 16 oz. Strawberries sliced
- 2 ripe bananas sliced
- 12 oz. raspberries
- 3 tbsp. crushed graham crackers
Instructions
- In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy.
- Beat in Cool Whip until combined.
- Fold in strawberries, bananas, and raspberries.
- Transfer to serving bowl and sprinkle top with graham cracker crumbs.