I love Mexican food and there is no other words to describe this salad but fantastic! The salad part is just like any other salad with lettuce, tomato, olives, cheese, and avocado. The stars of this main dish are the meat and the dressing so don’t change a thing when you make this because they are perfect as they are. This is an easy to prepare so you will win all around. The most time-consuming is chopping the onions, peppers, lettuce, tomatoes and cilantro. It does make a lot. I mean that I served 10 people and had 2 servings as leftovers. The leftovers are still good the next day if you don’t add the dressing to the top. I do like it with some heat so I put really hot jalapeno peppers with seeds and all in there. You adjust the heat to your taste. I love serving this with some crunchy tortilla chips and homemade Pico de gallo. Yummy! Make this for your next get together, serve it on your deck or patio or take it to your friends to enjoy. They will thank you!
Salad has been my lunch life for about twenty years. That’s a long time! Why salad? It has been the easiest way for me to pack fresh vegetables into my diet every day. For as long as I have been teaching I have always packed my lunch. My routine has been and still is even though I am finished at noon everyday is to make three salads on Sunday night which includes whatever protein is available, baked ham, roasted turkey, grilled chicken, or canned tuna. Then on Wednesday night I make two more for the end of the week. Making them ahead of time keeps me out of the bag of chips or from the easy to make grilled sandwich. So by lunch I have usually had five servings of fruits and vegetables. So why don’t you try salad for lunch at least a month? Take the challenge. You’ll be healthier and a few pounds lighter!
The Teacher Cooks 