If you think that a salad won't fill you up...

[lspencer534]

Then try this Taco Salad, and it won't cause you to be hungry an hour later either. I made this last night, and I prepared myself an 8-ounce serving--I was stuffed. It's easy to make, inexpensive, and healthy:

HEALTHY TACO SALAD

INGREDIENTS
1 lb Ground beef or Ground Turkey
1 tsp Avocado oil (or any oil of choice)
1 tbsp Taco seasoning (Mild or Hot, your choice)
8 oz Romaine lettuce (chopped), which is a lot
1 1/3 cup Grape tomatoes (halved)
3/4 cup Cheddar cheese (shredded)
1 medium Avocado (cubed)
1/2 cup Scallions (chopped)
2/3 cup Salsa (your favorite)
1/3 cup Sour cream

INSTRUCTIONS
1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.

2. Stir taco seasoning into the ground beef until well combined.

3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

13772

It makes enough for at least 4-5 servings, so you can eat it for lunch or dinner for almost a week. Don't be put off by the thickness of the salad; it's best to let it sit outside the fridge about 30 minutes before serving.

[MrPeabody]

Not unusual at all to make that sort of salad here in California. But if it has lettuce in it, you don't want to spend a week eating it once it's combined. Keep the lettuce separate and put it together with the other ingredients when ever you want to eat some. Avacado can get pretty nasty in a week too.

[lspencer534]

Not unusual at all to make that sort of salad here in California. But if it has lettuce in it, you don't want to spend a week eating it once it's combined. Keep the lettuce separate and put it together with the other ingredients when ever you want to eat some. Avacado can get pretty nasty in a week too.

Those are good suggestions. Thanks! :cert:

[MrPeabody]

Those are good suggestions. Thanks! :cert:

Actually, it would be kind of fun to put all the ingredients in separate little containers in the fridge and just lay out a nice little salad bar whenever you want some.:yesnod:

A little lemon juice on the chopped up avocado will keep it from turning brown.

[NEED-A-VETTE]

That salad looks good, Spence.

Actually, it would be kind of fun to put all the ingredients in separate little containers in the fridge and just lay out a nice little salad bar whenever you want some.:yesnod:

A little lemon juice on the chopped up avocado will keep it from turning brown.

That’s what my daughter does. She likes to get all the toppings and take salads to work. She’ll pack her toppings and dressing in those little, plastic soufflé cups. The salad in in a bowl by itself and stays crisp. She mixes it all toghether when it’s time to eat.

Dressing, cheese, black olives, slivered almonds, pepperoncinis...whatever she’s in the mood to have. She’ll even dice up some deli meat...Boar’s Head Black Forest ham, usually. By the time she mixes it all together, she has a damn good salad. :funny: But keeping it all separate is key. :yesnod:

She buys the 2 ounce soufflé cups and lids from Smart and Final. :cheers:

[Milton Fox]

https://img.memecdn.com/good-animal-pig_o_674996.jpg :dixie: