How to Make Quick and Easy Entree Salads

<h1>How to Make Quick and Easy Entree Salads</h1>Author: <a title="Linda Wilson" href="http://www.articlesbase.com/authors/linda-wilson/43684.htm">Linda Wilson</a> If it's too hot to cook, you are in the mood for salad, you are trying to eat healthier, or for whatever reason you may be looking for a salad with sustenance, here are some entree salads you need to try.  The Turkey Veronique is a special combination of lettuce, deli-sliced turkey breast, and fruit.  The Taco Salads  takes you to the Southwest for a completely different taste.  They are individual salads that are very tasty and easy to make.  You could have both salads in the same week and still not feel like you are drowning in salads. TURKEY VERONIQUE SALAD 1 cup strawberries 1 1/2 cups seedless green grapes 2 heads Bibb or Boston lettuce leaves 12 oz sliced fully cooked smoked turkey breast Ranch salad dressing 1/3 cup sliced almonds Cut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves. To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds. QUICK AND EASY FIESTA TACO SALADS 6 (6-inch) flour tortillas 1 lb ground beef 1 can (15-oz) chili beans 1 head iceberg lettuce, chopped or shredded 1 bunch green onions, chopped 2 tomatoes, chopped 1 medium pkg tortilla chips, crushed 1 cup shredded Monterey Jack cheese (pepper Jack is even better) Salsa, if desired Preheat oven to 425 degrees. Line 2 baking sheets with foil. Invert 3 6-oz custard cups on each of the baking sheets; place about 3-inches apart. Spray the tortillas with nonstick cooking spray and drape one tortilla over each inverted cup. Bake at 425 until lightly browned and crisp, about 8 minutes. Let stand until cool. Meanwhile, brown the beef in a large skillet over medium heat. Stir meat to crumble. Drain the meat to remove excess fat. Return meat to the skillet and add the chili beans. Simmer mixture, stirring frequently, for about 5 minutes. Invert the tortilla bowls and layer with lettuce, beef mixture, green onions, and tomatoes. Sprinkle with chips and cheese.   Add a dollop of salsa, if desired. Enjoy!About the Author: For more quick entree salad recipes visit my blog at <a target="_blank" href="http://grandmasquickfixrecipes.blogspot.com">http://grandmasquickfixrecipes.blogspot.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/salads-articles/how-to-make-quick-and-easy-entree-salads-1070198.html" title="How to Make Quick and Easy Entree Salads">How to Make Quick and Easy Entree Salads</a>

If it's too hot to cook, you are in the mood for salad, you are trying to eat healthier, or for whatever reason you may be looking for a salad with sustenance, here are some entree salads you need to try. The Turkey Veronique is a special combination of lettuce, deli-sliced turkey breast, and fruit. The Taco Salads takes you to the Southwest for a completely different taste. They are individual salads that are very tasty and easy to make. You could have both salads in the same week and still not feel like you are drowning in salads.

TURKEY VERONIQUE SALAD

1 cup strawberries
1 1/2 cups seedless green grapes
2 heads Bibb or Boston lettuce leaves
12 oz sliced fully cooked smoked turkey breast
Ranch salad dressing
1/3 cup sliced almonds

Cut strawberries in half. In a medium bowl, combine the strawberries and the grapes; set aside. Separate lettuce leaves.

To make salads, line four salad plates with the lettuce leaves. Arrange turkey over the lettuce leaves. Arrange the strawberries and grapes over the turkey. Pour desired amount of dressing over the salad. Sprinkle with the sliced almonds.

QUICK AND EASY FIESTA TACO SALADS

6 (6-inch) flour tortillas
1 lb ground beef
1 can (15-oz) chili beans
1 head iceberg lettuce, chopped or shredded
1 bunch green onions, chopped
2 tomatoes, chopped
1 medium pkg tortilla chips, crushed
1 cup shredded Monterey Jack cheese (pepper Jack is even better)
Salsa, if desired

Preheat oven to 425 degrees. Line 2 baking sheets with foil. Invert 3 6-oz custard cups on each of the baking sheets; place about 3-inches apart. Spray the tortillas with nonstick cooking spray and drape one tortilla over each inverted cup. Bake at 425 until lightly browned and crisp, about 8 minutes. Let stand until cool.

Meanwhile, brown the beef in a large skillet over medium heat. Stir meat to crumble. Drain the meat to remove excess fat. Return meat to the skillet and add the chili beans. Simmer mixture, stirring frequently, for about 5 minutes.

Invert the tortilla bowls and layer with lettuce, beef mixture, green onions, and tomatoes. Sprinkle with chips and cheese. Add a dollop of salsa, if desired.

Enjoy!

For more quick entree salad recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

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