50+ Lifestyles

Flag Dessert

2 pints fresh strawberries
1 package (12 ounces) pound cake,
cut into 16 slices
1 1/3 cups blueberries
1 tub (12 ounces) COOL WHIP® Whipped topping, thawed

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12×8-inch glass baking dish with 8 cake slices. top with 1 cup sliced strawberries, 1 cup of blueberries and 1/2 of the whipped topping. Plce remaining cake slices over whipped topping. Spread remaining whipped topping over cake. Arrange strawberry halves and remaining 1/3 cup blueberries over whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings

Taco Salad

1 lb. ground beef
1/2 envelope (1/4 cup)
dry onion soup mix
3/4 cup water
• • •
1 medium head lettuce,
torn in bite-size pieces (about 4 cups)
1 large tomato, cut in wedges
1 small onions, thinly sliced and separated in rings
1/4 cup chopped green pepper
1/2 cup sliced ripe olives
1 4-ounce pkg. (1 cup) shredded sharp Cheddar cheese
1 6-ounce package corn chips

In skillet, brown ground beef. Sprinkle onion soup mix over meat; stir in the water. Simmer uncovered 10 minutes. In salad bowl, combine lettuce, tomato, onion. green pepper, olives and cheese; toss well. spoon on meat; top with corn chips.
Makes 4 to 6 servings.

Ella’s note: Taco Salad – Over the years, I have made some variations to the recipe. I double or triple the meat part. Then set separate medium sized bowls of salad ingredients: tomatoes, olives, cucumbers, peppers, radishes, green onions, dark red kidney beans, etc; larger bowls of the torn lettuce pieces, corn chips, cheese, sour cream, salsa and guacamole. Then I let everyone “build” there own salad to their own liking. It has always been a hit with my family and friends.

Kidney Bean Salad

1 — head lettuce
8 – 12 sliced or chopped
hard boiled eggs
(1 egg per individual salad)
3 — cans rinsed kidney beans
6 – 8 shredded carrots
12 – 16 oz. shredded cheddar cheese
1 bag Nacho Cheese Doritos
French Western Dressing
You can make individual salads or a large bowl of salad.

1.  Combine the first 5 ingredients.
2.  Use French Western dressing.  Individuals can add
dressing or mix the dressing into the whole salad just
before serving.
3.  Crush Doritos on top of salad.

Orange Avocado Salad

Dressing:
1/2 C orange juice
2 TBL red wine vinegar      1/4 C vegetable oil
1 tsp grated orange peel      1/4 tsp salt     1 TBL sugar
Combine dressing ingredients and mix well. Chill
Salad:
2 C torn red leaf lettuce     1 med head iceberg lettuce, torn
(or approximately 4 to 5 C  baby Romaine leaves)
1 med ripe but firm avocado, peeled and sliced
1/4 C orange juice        1 cucumber, sliced
1/2  medium red onion, thinly sliced into rings
1 can (11 oz) mandarin oranges, drained

Just before serving, toss greens in a large salad bowl. Dip avocado slices in the orange juice; arrange over greens
(discard remaining juice) Add cucumber, onion and oranges. Serve with dressing on the side. Yield: 6 to 8 servings

Fruity Spinach Salad

6 cups fresh small spinach leaves
1 ½ cup sliced strawberries
1 ½ cup fresh or drained
frozen blueberries
11 oz. can Mandarin oranges
Dressing:
1 cup Poppy Seed Dressing 2 teaspoons sugar
2 Tablespoons lemon juice

1. Combine spinach leaves, strawberries, blueberries, and Mandarin oranges in a salad bowl.
2. Mix poppy seed dressing, juice, and sugar in a bowl and mix well.
3. Drizzle dressing over the salad and toss to coat just before serving.
4. You can also use blackberries or kiwi fruit if you desire.