Ranch Style Taco Salad

Yield: 8 servings

1 head lettuce
Onion
1 (16 ounce) can ranch style beans
1 package corn chips
2 avocados
2 tomatoes
1 pound Cheddar cheese
1 bottle Catalina Dressing
1 pound ground beef
2 tablespoons lemon juice

Saut? ground beef, drain well and set aside to cool.

Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat. Toss together all ingredients except corn chips. Top with chips just before serving.

Pork and Rice Taco Salad

This salad is inspired by the bold flavors of Mexico!

8 ounces ground pork
2 cloves garlic, minced
1 medium red onion, sliced (about 1 cup)
2 cups cooked yellow rice
1/2 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped (about 2 cup)
1 small avocado, peeled, pitted and diced (optional)
4 cups shredded iceberg lettuce
1/2 cup shredded nonfat Cheddar cheese
1/4 cup nonfat sour cream
1 tablespoon chopped fresh cilantro
2 cups fat-free tortilla chips

Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add pork. Cook, stirring constantly, until browned, about 8 minutes. Place pork on a paper towel-lined plate and drain.

Wipe out skillet. Spray same skillet with more cooking spray. Heat skillet over medium heat. Add garlic and onion. Cook, stirring frequently, until vegetables are tender, about 4 minutes.

Add pork, rice, and cayenne pepper to skillet. Cook, stirring frequently, until heated through, about 2 minutes longer.

Place pork mixture, tomatoes, avocado, and lettuce on a large serving platter. Toss to combine. Sprinkle cheese on top. Spoon sour cream in center. Sprinkle with cilantro.

Serve immediately with tortilla chips.

Serves 4.

Mexican Gazpacho Salad

1 head iceberg lettuce
2 tablespoons thinly sliced green onion
1 cucumber, pared, halved and sliced
2 tomatoes, cut into wedges
1 green bell pepper, cut into thin strips

Salsa Dressing
1 cup tomato juice
1/4 teaspoon minced garlic
1/2 teaspoon chili powder
1 teaspoon lime juice
2 teaspoons flour
1 tablespoon diced green chiles

Core, rinse and thoroughly drain lettuce. Refrigerate in closed plastic bag or crisper.

Prepare remaining ingredients. To assemble salad, cut lettuce into 4 wedges; arrange in spoke fashion in salad bowl. Combine green onion, cucumber, tomatoes and green pepper and heap into center of shallow bowl. Cover and refrigerate until ready to serve.

Serve with Salsa Dressing.

Serves: 4

Nutrition Information: Calories, 61; fat, 1 g; cholesterol, 0 mg; fiber, 3 g; sodium, 242 mg; percent calories from fat, 10%

Chayote Salad

2 pounds chayotes
1/3 cup olive oil
2 teaspoons finely chopped cilantro
2 tablespoons white wine vinegar
Salt and pepper
1 avocado
3 1/2 ounces mozzarella cheese, cut into strips
8 green olives, sliced

Peel chayotes, halve, discard seeds and chop. Steam over boiling, salted water about 20 minutes or until tender. Cool. In a jar with a tight-fitting lid, shake together olive oil, cilantro, vinegar, salt and pepper.

Cut avocado in half lengthwise, discard seed and slice into a serving bowl. Immediately toss with the olive oil dressing. Toss in chayotes, cheese and olives.

Serves 4.

Layered Southwestern Pasta Salad

8 ounces medium shells, elbows or other
    medium pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 (2 1/4 ounce) can sliced black olives, drained
3/4 cup mayonnaise (can use non-fat or lite)
1/2 cup sour cream (can use lite or non-fat)
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro or parsley

Prepare pasta according to package directions; drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin; salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-quart straight sided clear glass bowl.

In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro or parsley.

Cover bowl tightly and chill overnight.

Nutty Rice and Chile Salad

10 servings

1 cup (7 ounce can) diced green chiles
1/4 cup white wine vinegar
1/3 cup vegetable oil
1 tablespoon Dijon mustard
3 cups cooked long-grain white or wild rice
1 cup chopped red bell pepper
1/2 cup (about 3) chopped green onions
1/2 cup chopped pecans

Combine chiles, vinegar, vegetable oil and mustard in small bowl.

Combine rice, bell pepper, green onions and pecans in medium bowl. Add chile mixture; toss to coat well. Cover; refrigerate for at least 1 hour.

Chicken Tostada Salad

5 tablespoons vegetable oil, divided
1 teaspoon ground cumin, divided
1/2 teaspoon chili powder
6 large flour tortillas
1/3 cup red wine vinegar
3/4 cup salsa
1/4 teaspoon salt
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can corn, drained
1/2 cup coarsely chopped red onion
1 tomato, chopped
2 cups shredded lettuce
8 ounces hot pepper cheese, shredded (about 2 cups)

In small bowl, combine 2 tablespoons of the oil with 1/2 teaspoon of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on grid over medium-hot coals. Grill for 1 to 2 minutes per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten. Remove tortillas from heat and cool completely.

In medium bowl, whisk together remaining 3 tablespoons oil and vinegar. Stir in salsa, remaining 1/2 teaspoon cumin and salt; reserve 3/4 cup for dressing.

Place chicken on grid over medium-hot coals. Grill for 10 to 12 minutes, turning and basting occasionally with salsa mixture, until chicken is no longer pink. Cut chicken into strips. In medium bowl, toss together beans, corn, onion, tomato and reserved dressing. To assemble, place crisped tortilla on plate. Top with shredded lettuce, 1 cup of bean mixture, 1 sliced chicken breast and shredded cheese.

Makes 6 servings.