"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetarian Taco Salad Recipe

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This recipe for Vegetarian Taco Salad, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Taylor
Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 head of iceberg lettuce
1 can of red kidney beans (rinsed well and drained)
1 cup of cubed old cheddar cheese
1 pepper chopped finely
cup white or green onion chopped finely
1 tomato chopped finely
cup green olives sliced
Flavored tortilla chips
Ranch dill or creamy cucumber packaged dressing

Directions:
Directions:
Mix salad right before serving. Not great as a leftovers.

 

 

 

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