Make -Ahead Mexican Salad Recipe

Morning Sweet Friends,

Hope you are having a good week,
so far............

My week since I posted last Thursday
has been painful physically and emotion-
ally, disappointing, crazy,  sad and just
unbelieveable.  I threw my back out on
Wed. just before lil darling and my son
were leaving, and it wasn't too bad but
then it just got worse daily, but it seems
to be a bit better today, so hoping I am
on the mend as it has been almost a week
battling that, then we had to take our sweet
Kitty Molly to be put to sleep last Friday, 
as we could tell she had a bladder infec-
tion and was in a lot of pain, and as yall
know she was old, blind and deaf, after
all the strokes she has had, so it was just
time unfortunately........
Then our bed we ordered finally arrived
on Friday, after having to reorder it be-
cause they said it had been delivered a 
few weeks before and don't know where
they delivered it to, but it sure wasn't here,
Then it did arrive only to be damaged,
so they had to reorder it again, so we are
hoping it works the next time around and
that it might arrive before the month is
out. Course, these things are nothing 
compared to waking up on Sunday 
morning to the news about the mass 
shooting in Orlando, which is less than
an hour away from us.  So it has been
quite the week here at Cozy Place, but we
are thankful for God's grace and peace, 
during these tumultous times and praying
for those that have been directly affected
by this horrific event and also for all our 
policemen, first responders, Drs.,Nurses 
and hospitals, and so many that are help-
ing in any ways that they can, and also
for those that are praying for lives to
be spared.  There has been a great out
pouring of love and concern from our
community and also all over the country
and world.  It is a wonderful and hope-
ful thing when we see good come out
of such horrible and hateful events as this. 
Just keeping it real folks................


Well, on to a more pleasant note:
I am so thankful that I had prepared this
post last week, but changed my mind and
did another one instead, which turned out
perfectly since I am trying to be careful
about not sitting too long, since it gets my
back going again.  

We had this wonderful make ahead salad

 for Mother's Day along with London Broil 

and Loaded Mashed Potatoes, and it was

all delicious, and easy.  I totally love make

ahead dishes especially on any holiday, as

 I do not want to spend any holiday in the

 kitchen. Do I get an "Amen" on that!  lol

I just know you are gonna love and enjoy
 this recipe, and thought someone might 
just like to make it for Father's Day.

Sorry there is no picture,  I had it on here
but it was causing a technical problem 
so had to remove it.  If you would like 
to see it and the original recipe go to 
Kraft Recipes and type in the recipe
finder "Make ahead Mexican Salad".
I tried to do a link but for some reason
it want let me do it.............

Make-Ahead Mexican Salad

Note from me:

and you know, I just had to tweak

it some, so my ingredients will be in

 italics.  This is a layered salad and

 make sure you read the directions

 first........before you start making it,

as it is a lil different than some 

layered salads. Next time I plan to
add some sliced black olives.......

Ingredients. 

1 pkg. (16oz.) torn iceberg lettuce

1 and 1/2 heads of Romaine lettuce

1 can (15.5 oz.) black beans rinsed

4 tomatoes chopped

I used Compari tomatoes and they

are smaller so I used more than 4 

tomatoes I just completely covered 

the layer, as we love tomatoes.

1 cup of TACO BELL* thick and

chunky Salsa

I used a new salsa my hubby found

that he loves,  it is called "Mateo's

Gourmet Salsa" and it is mild. You

can get it at a Publix Supermarket

if you happen to have those in your

area.

1/2 cup Breakstones or Knudsen 

sour cream

I used low-fat sour cream

1 cup of Kraft 2% Milk Shredded 

Colby and Monterey Jack Cheeses

2 green onions (scallions), sliced

2 cups coarsely broken, baked 

tortilla chips

I completely forgot to do this part, 

and it was still great.

Directions.

Layer lettuce, beans and tomatoes
in a large bowl.

Mix Salsa and sour cream until 
blended; spread over salad to the
edge of the bowl.  Now sprinkle
with cheese and onions. 
Refrigerate several hours.


Note from Me:

If you want to make it the day before
Just do the lettuce, beans and tomatoes
in a large bowl, then cover, and refrigerate.
Then mix up your salsa and sour cream in 
a separate bowl, then cover and refrigerate,
then cut up your onions in a separate bowl 
cover and refrigerate. Refrigerate all the
above until the next day.
Next day, about 3 hrs. before you want to
serve it..... go ahead and spread the Salsa
and sour cream mixture over salad to the 
edge of the bowl,  then Sprinkle with cheese
and onions and refrigerate for approx. 3
hours.

Just before serving sprinkle with chips
and toss lightly.  

Hope you try it and enjoy it as much as we did.

Thanks for coming by today,  and hope you have
a good rest of the week.

Love, Hugs, and 
Salad Making Blessings,
Nellie


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