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Old 06-01-2016, 04:36 PM   #31
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Originally Posted by Cheryl J View Post
Welcome to Discuss Cooking, Ray!
GG, I'm sure you'll get several responses here, but I like room temp ground beef best for taco salad - or at best, slightly warm. By the time I put the salad dressing on, it cools down a little more.

My fave taco salads are Romaine, iceberg, red onion or scallions, tomatoes, seasoned ground beef, shredded pepper jack or regular Monterey jack, sliced olives, and crushed tortilla chips. Topped with ranch, or ranch mixed with a little adobo sauce.
Mine is very similar. But I also add sliced olives, and use medium cheddar or Colby cheese. I also like mine dressed with Russian dressing to which I've added some chili powder. Top it with roughly crushed tortilla chips. Eat cold.

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Old 06-01-2016, 08:27 PM   #32
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I keep my charcoal grill out front under the awning -- ready to go. I grill out like 4 times a week when the weather's hot. I just grab a beer and put some paper in the charcoal lighter and get it hot, dump it in, and cook hamburgers, chicken, or brats. With a salad, macaroni or potato salad on the side, etc..

That way the kitchen doesn't get hot with the stove on, and no pots or pans to clean. Wife's back is messed up, so I have to do all the shopping, cooking.

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Old 06-01-2016, 08:57 PM   #33
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Since we do have days when the temperature drops a bit, not much change from my winter meals. But I do make sure I get my potato salad and coleslaw . Just less baking. I try to save it for cooler days when I put the oven on.
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Old 06-02-2016, 06:58 PM   #34
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I've been adding a lot of micro greens to my salads. My favorite is sunflower. Otherwise I have tried kale, broccoli, lettuce. Pretty easy to do on the deck and lots of flavor. Click image for larger version

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