Entrée Salads

During these dog days of summer, I don’t feel like eating anything heavy. I crave fresh foods, and farmers’ markets are full of a rainbow of amazing fruits and vegetables that call out to me. Support your local farmers and enjoy a light meal by making salad your entrée. Just grab a fresh baguette from a local bakery and you have a fulfilling meal. Enjoy! ~ Valerie

Taco Salad

Course Salad
Servings 6


  • 1 pound Ground beef
  • 1 package Taco seasoning (reserve 1 tablespoon)
  • 1 head iceberg lettuce
  • 8 ounces Cheddar cheese shredded
  • 1 15-ounce can kidney beans drained and rinsed
  • 1 15-ounce can red beans drained and rinsed
  • 1 tomato diced
  • 1 small onion diced
  • Cilantro, torn optional
  • Pickled jalapenos, sliced optional
  • tortilla chips


  • 1 small bottle Western dressing
  • 1/3 cup granulated sugar
  • 1 tablespoon reserved taco seasoning


  • Brown ground beef and add taco seasoning and cook according to package directions, let cool.
  • In a small bowl, mix dressing ingredients and set aside.
  • Tear or cut up lettuce into bite-sized pieces and place in large bowl.
  • Layer with beans, taco meat, tomatoes, onion, jalapenos and cheese.
  • Toss salad with dressing and serve with tortilla chips.


Note: if not using all of the salad, add dressing to individual servings so that it doesn’t get soggy.
Nutrition information (without tortilla chips): 555 calories; 29.5g fat; 1301mg sodium; 41.7g carbohydrates; 29.5g protein.