Taco Salad: "I found this recipe in an old school cookbook," writes Sandy Fynaardt from New Sharon, Iowa. "It's always a favorite at potlucks." Sandy says she prepares the rest of the ingredients while the ground beef is browning, so dinner is ready in minutes and costs just 83¢ per serving.
Guacamole Salad Serves: 4-6 4 avocados, thinly sliced 2 cups cherry tomatoes, halved 1 red onion, thinly sliced large handful fresh parsley for the dressing juice of 1 lemon 2 tablespoons olive oil salt & pepper to taste (I used fresh white pepper) Instructions Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli. Mix all the dressing ingredients and pour over the salad. Serve immediately