How to make taco salad (and that’s not code for anything dirty)

I’ve been experimenting.

Not oh-it-was-college experimenting, but the kind you do in the kitchen without measuring cups, a recipe book open only for suggestions.

One night I made some variety of Thousand Island Dressing.* Then, realizing how much it reminded me of the taco salad dressed sold by Superstore, I decided to modify it a little.

All salads should be made out of whatever is in your fridge, just like soup. However, the following are my suggestions for an awesome-possum taco salad.

Salad Fixings

  • cheddar cheese
  • red onions
  • sweet peppers (green and rainbow)
  • tortilla chips broken into bite-sized pieces
  • crispy lettuce (iceberg or romaine)

Taco Dressing

  • 1/2 cup Miracle Whip or other mayonnaise
  • 1/8 cup ketchup
  • 1 tablespoon minced onions
  • splash of vinegar
  • splash of canola or vegetable oil
  • 1 teaspoon taco seasoning
  • sugar if necessary

Mix your dressing according to your own taste. I’ve suggested some measurements to give you a general idea of how to make it (I usually don’t use measuring cups for sauces). I think it takes all the fun out of cooking. Like glasses for driving.

Once the dressing is mixed, toss it with your salad fixings. If you like spice, add more taco seasoning or even hot sauce.

Nutritional Information

Eating more salad is always a good thing. If you choose romaine, you get more nutrients. Plus, if you choose a lower fat mayonnaise, you have a relatively healthy dressing. It’s rich and tasty.

Thousand Island Dressing.*

Just make this recipe without the taco seasoning. Use paprika instead.

This totally requires a chihuahua spokesdog.

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