Brocco-Taco Salad
1 lb bag Broccoli Slaw
1-8oz can red kidney beans, drained
1 c. shredded Cheddar cheese (4oz)
1 lg tomato, diced
1 (2 1/4 oz) can sliced black olives, drained
1/4 c. finely chopped red onion
1/2 c. ranch dressing (it calls for Thousand Island but I'm using Ranch)
1/4 c. salsa
1 lb ground turkey breast (otional)
1. In a lg bowl, combine the slaw kidney beans, Cheddar cheese. tomato, olives & onion, tossing to mix wel. Add salad dressing & salsa, tossing again to coat. (Salad can be made up to this point 24 hours in advance, cover, & refrigerate.)
2. (If using ground beef/turkey option) In a large skillet over medium-high heat, cook meat, stirring to break up the chunks of meat, until nicely browned on the outside & no trace of pink remains, 8-10 minutes. Let col. Add to salad mixture before adding salad dressing & toss well to mix.
Served with Triscuits
6-8 servings
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