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Ingredients: 1/2 Pound(s) Pork sausage 2 Tablespoon(s) Onion; chopped 1/2 Cup(s) Chili peppers;chopped, cann 1 1/2 Teaspoon(s) Celery; large bunch 1 Teaspoon(s) Chili powder (or to taste) 1 Garlic powder; dash 3 Cup(s) Lettuce; torn 1 Carrot; shredded 1/2 Cup(s) Tomatoes; cherry halved 1/4 Cup(s) shredded monterey jack cheese 1/4 Cup(s) Taco chips; coarsely crushe Directions: Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips
Check some related videos Similar recipes: Winter roast vegetable salad Sometimes it looks as though the cupboards are bare, but this idea might help make a few vegetables go a little further in a new way! Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30 minutes. To serve: Put a handful of salad green Cajun potato salad Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4" slices; place in a large bowl. Add onions, parsley and 3 tbs. vinegar; toss. In a medium skillet, Turkey tonnato salad For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream or yogurt. Season with pepper. For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of dressing. Taste for seasoning. Arrange arugula or watercress on large plate. Mo Brown rice and chicken salad Rinse frozen peas with cold water to separate, drain. 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Stir, chill, and serve. Barvarian potato salad * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 mi Athenian salad Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber, and green onions in a large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt, and oregano in tightly covered jar; refrigerate. Ju Mandarin salad Tear lettuce into bite-size pieces. Drain oranges and combine with lettuce and peanuts. Combine sugar, oil, mustard, salt, vinegar, onion, and poppy seeds in a jar. Shake well to blend. Toss the salad with the desired amount of dressing. After-the-holidays salad In a mixing bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey and mix gently. Chill. Serve on a bed of lettuce, if desired. Yields: 4 servings. The fruit, nuts and seasonings give the Mediterranean chicken salad Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing. Cook orzo in large pot of boiling salted water until just tender Spicy black bean salad Rinse and drain canned beans or cook black beans according to package directions. Add green pepper, carrot and red onion to cooled black beans. In another bowl, mix remaining ingredients and pour over bean and vegetable mixture. Let stand. Serve a Wheat berry and barley salad with smoked mozzarella Into a kettle of salted boiling water stir wheat berries and cook at a slow boil 30 minutes. Stir in barley and cook grains at a slow boil 40 minutes. While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil. Drain gra Broccoli cauliflower salad Separate broccoli and cauliflower into florets. Combine mayonnaise, sugar and vinegar; mix until smooth. In a large bowl, combine broccoli, cauliflower, bacon and onion. Pour dressing over salad and toss. Yield: 8 to 10 servings. Heringsalat (herring salad) Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. Hoppin' john salad vegan & <t> In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined. In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend. California chef's salad Mix the vinegar and mustard together until smooth. Add the water and oil and whisk. Season with salt and pepper. Assemble other ingredients on a plate like the spokes of a wheel. Drizzle the dressing over the salad. Contributor: Low Carb cookbook Crunchy baked ham salad Combine first 9 ingredients; stir well. Spoon mixture into a lightly greased 8" square baking dish; top with potato chips. Bake at 400 degrees for 20 to 25 minutes. SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman. Elegant brunch chicken salad 1. Bring a l arge pot of water to a boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes. 2. While chicken is simmering, make the mayonnaise: Using a blender or hand-held electric mixer, bea Broiled cheddar and egg salad buns The buns or rolls should be split, toasted and buttered. Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until Asparagus salad with raspberry vinegrette Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetabl Artichoke tabbouleh salad (tabouleh) In a medium bowl, combine bulgur and bowling water; let stand 15 to 20 minutes or until bulgur has doubled in size and water is absorbed. Drain artichoke hearts, reserving marinade in small bowl; cut artichokes in half. Add halved artichokes, t Brown rice and vegetable salad Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liqu Blair's cranberry salad Original Instructions: Mix Jello in regular way. Add remaining ingredients. Detailed Instructions: Peel and dice the apples into small bits. Keep cranberries whole and fresh (do not cook). Zest one orange. Mix Jello according to instructions but use less Potato salad almost like mom used to make 1. In a large saucepan cover the potato pieces with cold salted water and set over medium heat. Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, until the potatoes are just tender, about 12 minutes. Drai Green goddess salad dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper nd mix well. Place in a covered container and fefrigerate until ready to serve. French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaig Marinated bean salad In a screw-top jar combine vinegar, oil, and sugar; cover and shake well. In a large mixing bowl combine the garbanzo beans, wax beans, kidney beans, green pepper, carrot, and onions. Pour vinegar mixture over vegetables and stir lightly. Cover an Rice polaf salad Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve. Sweet & sour pasta salad Cook Spirals as package directs. Rinse and drain. Add drained beans, diced red pepper, green onions and basil. Prepare dressing. Mix into salad and serve. Prep Time: 10-15 minutes Cooking Time: 15 minutes Copyright 1995 Eden Foods, Inc. Achiote marinated shrimp salad For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil. For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shell Wild rice and apricot salad Preheat the oven to 200 C, 400 F, Gas Mark 6. Cook the rice according to instructions. Rinse and refresh in cold water. Roughly chop the dried apricots. Place the almonds on a baking tray and place in the preheated oven for 2-3 minutes until golde Asian pear salad In a large bowl, toss together greens, dates, prosciutto, mint and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately. Contributor: Martha Stewart Curried floret salad In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat. Cover New generation potato salad Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain. Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine. Stir together yogurt, buttermilk, blue Barvarian sausage salad * Mustard must be the strong Djon or Gulden Type. Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Winter salad #2 Place the cabbage, onion and peppers in a salad bowl. To make the dressing, whisk together the oil, vinegar, sugar and mustard. Season with salt and pepper, pour over the salad and toss well. Main dish potato salad Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper, and parsley in a salad bowl. Add the potatoes, ham, green onions, celery and eggs. Toss to mix well. Cover and refrigerate for several hours or until well chilled. T Cucumber relish salad Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. Garden-fresh couscous salad 1. In a medium saucepan combine water and bouillon granules; bring to boiling. 2. Add couscous. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed. 3. Transfer to extra-large bowl. 4. Add carrot, sweet pepper, zucchini, yellow Autumn colors salad Cook and stir peppers, mushrooms and onion in large nonstick skillet on medium-high heat for 8 minutes or until vegetables are crisp-tender. Add chicken breast strips; cook an additional 2 minutes or until chicken is heated through, stirring fre Lemon lime jello salad Dissolve jello and applesauce over low heat, cool. Add celery, nuts, cherries and beverage. Chill until syrupy. Chill Pet milk in ice trays until ice forms. Whip milk, add lemon juice and add to first mixture. Add a few drops of green food colorin Celery root salad Peel the celery root and cut it into 1/2-inch cubes. Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain. Combine the rest of the ingredients and whisk or shake to make a dressing. Po Clinton hot chicken salad Prepare chicken, celery, and rice. Combine cream of chicken soup, mayo., onion, lemon juice, and chopped eggs. Add first three ingredients and mix well. Place in casserole for baking. Heat almonds in melted butter and pour on top of cassrole. Algerian cooked carrot salad Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with ch