Feed-a-Crowd Taco Salad

1 head iceburg lettuce, chopped
1 package romaine lettuce
2 lbs. hamburger, cooked and cooled
2 cans black beans, rinsed and drained
1 can corn, drained
1 can white hominy, drained
1 bunch of green onions, chopped
shredded cheese
diced tomatoes
tortilla chips
cilantro


Put everythig in a HUGE bowl. Serve with dressing.


Mexi-Ranch Dressing:

1 cup mayo (NOT Miracle Whip!)
1 cup buttermilk (or 1 cup milk with 1 T vinegar)
1 packet Hidden Valley Ranch dressing mix
Taco Sauce

Mix up the ranch dressing. Stream in the taco sauce until desired taste.

Refrigerate until serving.

Tabbouleh

1 cup bulgur
2 cups boiling water
3 T lemon juice
2 T olive oil
2 T sliced green onions (tops only)
1 T minced fresh parsley
1 tsp. salt
1 tsp. minced fresh mint
1 medium tomato, diced

Place bulgur in bowl. Stir in boiling water. Cover and let sit for 30 minutes, or until liquid is absorbed. Drain and squeeze dry. Stir in lemon juice, oil, onions, parsley, salt, and mint. Cover, refrigerate for 1 hr. Just before serving, stir in tomato. Serve with bread or chips.

Greek Salad

2 cucumbers, peeled and diced
2 packages grape tomatoes, sliced in half
1/3 oz. mint
4-6 oz. feta cheese, crumbly
1-2 T olive oil

Mix together and serve.

--Rae
Leavenworth, KS

Asian Noodle Salad

1 lb. boneless skinless chicken breasts, cut into chunks.

1/4 cup plus 1 T A1 Steakhouse Marinade Teriyaki, divided

3 cloves garlic, minced

8 oz. multi-grain spaghetti, uncooked

1/2 cup Kraft balsamic vinaigrette dressing

1 tsp. ground ginger

1 large red pepper, cut into match-like sticks

1 cup baby carrots, cut into match-like sticks

1/4 cup chopped fresh cilantro, divided

Place chicken in medium bowl. Add 1/4 cup of the marinade and the garlic; toss to coat. Cover and refrigerate at least 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package.

Mix dressing, remaining 1 T marinade and the ginger; set aside. Remove chicken from marinade mixture; discard marinade mixture. Stir-fry chicken,peppers and carrots in large nonstick skillet on medium heat 5 min. or until chicken in cooked through. Stir in dressing mixture.

Drain spaghetti; return to pan. Add chicken mixture and 3 T of the cilantro; mix lightly. Sprinkle with remaining 1 T cilantro.

Yield: 4 servings.

--Carol
Sardinia, OH