Mexican Salad with Jalapeno Ranch Dressing and Dorito Croutons

Those of you who have been following along for a while know that every spring Hubby and I plant a small garden. We mainly grow tomatoes, tomatillos and a variety of peppers. Our freezer is full of peppers and sauces.  Great for soups or salad dressings with a nice spicy kick.

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The Beauty of a Mexican Cobb Taco Salad

On the menu was a Mexican Cobb Salad with Nacho Chips. My guys knew we were having salad. When they came home from work, they paused in the kitchen, looking strangely at the cans and seasonings on the counter. You would think by now they would know we don’t do anything “ordinary” when we can go for extraordinary.

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Dorito Taco Salad with Jalapeno Ranch Dressing

Salads, for the most part, are suppose to be a healthy choice in the food selection. And that’s true, most of the time. This salad is not one of the healthier choices. Now it could be, if you were to make some changes to the recipe. Use light sour cream and light mayonnaise instead of the fully loaded variety when making the dressing. Omit the salt if on a low sodium diet.  As for the salad itself, use turkey or a super lean ground beef. I prefer chuck because ground chuck just as better flavor, and that comes from its fat content.

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Mango and Jicama Salad

Growing up, we were all fans of Mangoes – except my brother, but then his eating habits are beyond bad. I guess that’s to be expected since Mangos are the national fruit of the Philippines, my mother’s homeland. The little heathens that we were, we ate our mangos “uncivilized”. Mom would cut the top and bottom off the mango, stand it on end and slice the flesh away from the pit. Mom would then “dice” the flesh, taking care not to cut through to the tough skin. We turned the mango inside out and we would eat the yummy, sweet fruit right out of the skin. A civilized person, it seems, would slice along the skin and serve the cubes in a bowl. But hey – Mother Nature already provided the bowl – right? I love mangos! While mangos of the Mexican variety are more fibrous than their Asian counterparts, both are very sweet and juicy when fully ripe. An un-ripened mango is sour, more commonly found in chutney.

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