Homemade Organic Shortcut South-of-the-Border Salad

Here’s What You’ll Need:

Here’s How I do it:

  1. In a large skillet combine 1/4 cup reserved garbanzo bean cooking liquid, frozen meat mix, and garlic; Cover the skillet and cook for 15 minutes.
  2. Meanwhile, in a salad bowl combine lettuce, garbanzo beans, green onion and olives; Toss and set aside.
  3. Break up the pieces and cook for an additional 5 minutes.
  4. Combine the enchilada sauce, flour, and salt in a pint Mason jar; Cover with tight-fitting lid and shake until well combined.
  5. After the meat mixture has cooked, add the enchilada sauce, chili peppers; Cook until the meat mixture is thickened and bubbly.
  6. Top the salad with meat mixture; Sprinkle with shredded cheese.
  7. Arrange on top of the cheese, the tomato halves, avocado slices and green pepper strips.
  8. Enjoy!

Homemade Organic Cherry Tomato, Dill and Parsley Salad

This recipe was created by my Darling and it’s a delicious salad!

Here’s What You’ll Need:

  • 1 head organic green leaf lettuce
  • 1/2 pint organic grape tomatoes, halved
  • 4 sprigs organic fresh dill, minced
  • 4 sprigs organic fresh parsley, minced
  • organic red wine vinegar
  • organic extra-virgin olive oil
  • Real Salt
  • Freshly ground organic peppercorn blend

Here’s How I do it:

  1. Tear the green leaf lettuce into bite sized pieces and add the tomatoes, dill and parsley; Mix to combine.
  2. Drizzle with olive oil and red wine vinegar.
  3. Sprinkle with salt and pepper; Toss to combine.
  4. Enjoy!

Homemade Organic Chicken Salad with Dill

Here’s What You’ll Need:

Here’s How I do it:

  1. Cook pasta in 2 quarts of salted boiling water for 12 minutes, or until al dente; drain.
  2. Combine cooked pasta, tomatoes, pickles, and green onions in a mixing bowl.
  3. Stir mayonnaise or cream gravy, dill, salt and pepper together until well blended.
  4. Cover and chill in the refrigerator for 3 to 24 hours.
  5. Before serving:  Spoon the salad mixture on top of salad plates lined with lettuce leaves.
  6. Enjoy!

Homemade Organic Italian Salad

Here’s What You’ll Need:

  • 1 head organic Romaine lettuce, torn
  • 1-1/2 cups shredded organic radicchio or shredded organic purple cabbage
  • 2 organic Roma tomatoes, halved then sliced
  • 1/2 small organic red onion, sliced into thin rings
  • 1 cup sliced organic cremini mushrooms
  • 1 medium organic carrot, shredded
  • 1/4 cup sliced organic pepperoncini
  • 1/2 cup organic black olives
  • 1 Tbsp. fresh organic oregano OR *1 tsp. organic dried oregano
  • 1/4 cup grated organic parmigiano reggiano cheese
  • 1/2 cup (more or less to taste) Simple Homemade Organic Italian Dressing, Homemade Organic Fresh Italian Dressing or Homemade Organic Creamy Italian Dressing

Here’s How I do it:

  1. Add all of the ingredients except for the dressing.
  2. Toss to combine ensuring that it’s well mixed.
  3. Place the salads in bowls and drizzle with dressing.
  4. Enjoy!

Homemade Organic Chipotle Chicken Taco Salad with Honey Citrus Dressing

Here’s What You’ll Need:

Here’s How I do it:

  • Mix the shredded chicken and chipotle sauce together and marinate in the refrigerator for 30 minutes.
  • Prepare all of the vegetables.
  • Layer the salad starting with the lettuce.
  • Sprinkle the rice on top of the lettuce.
  • Put the beans on top of the rice.
  • Top the rice with the marinated chicken.
  • Sprinkle the minced yellow onion on top of the chicken.
  • Sprinkle the minced sweet pepper blend on top of the yellow onion.
  • Sprinkle the green onion on top of the peppers.
  • Top with the shredded cheese.
  • Put the tortilla strips on top of the salad, or crumble the tortilla chips and place on top of the salad.
  • Drizzle the dressing on top of the salad.
  • Enjoy!

Homemade Organic Marinated Steak Taco Salad

This is a recipe that I came up with to make taco salad a bit more fancy.

Here’s What You’ll Need:

Here’s How I do it:

  1.  Cube the steak and place it into a glass jar with a tight-fitting lid.
  2. Pour in the marinade and shake well.  Add some water or more oil if it doesn’t cover the beef.
  3. Marinate for at least 2 hours or overnight.
  4. Soak the beans overnight to prepare, if not all ready prepared.
  5. Prepare the rice 1 hour before you expect to eat the salad.
  6. Over medium high heat, cook the cubed beef until browned on all sides.
  7. Add the corn (if frozen) and allow to warm up.
  8. Cut the lettuce into strips.
  9. Put the cooked rice onto the lettuce.
  10. Add the beef and corn mixture.
  11. Add bell peppers or sweet peppers and tomatoes to the salad.
  12. Top with dressing, cheese and pickled jalapenos (if using).
  13. Enjoy!