Ready for Spring!!

So the lovely 70 degree weather we had last week, was short lived, back to freezing rain and ice for the entire weekend!! I’m sure everyone agrees with me, I’m sick of winter weather….and the winter comfort food we’ve been having, time to get some colorful Spring like food back in our lives. Here’s the recipe for 2 of my favorite salads, yes I know we can have salad anytime of the year, but it’s much better when it’s warm outside.

Chicken Bacon Ranch Layered Salad:

Photo credit: Big Oven
Recipe Credit: https://www.melissassouthernstylekitchen.com/chicken-bacon-ranch-layer-salad/
  • 1 prepared recipe of Buttermilk Ranch (Hidden Valley)
  • 9 cups roughly chopped green leaf or romaine lettuce, divided
  • 1 large red bell pepper, seeded and diced
  • 1 large  green bell pepper seeded and diced
  • 1 {12 oz} frozen corn, steamed and cooled
  • 6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish
  • 1 medium red onion, thinly sliced
  • 2½ cup shredded sharp cheddar cheese
  • ½ lb bacon, cooked and crumbled (can substitute Turkey bacon)
  • 4 cup roasted chicken, roughly chopped
  • 3 green onion, thinly sliced
  • 2 large hard boiled eggs, cut into wedges


  1. In a large trifle or glass bowl layer in this order: ⅓ lettuce, ½ red pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
  2. Repeat, ⅓ lettuce, ½ red pepper, ½ green pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Drizzle with ½ cup prepared dressing.
  3. Top with the final ⅓ lettuce, ⅓ corn, ½ cup shredded cheese, ⅓ bacon and sliced green onion. Drizzle with 1/.2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.
  4. Chill for 4 hours, Serve with additional dressing on the side.

Who doesn’t love a simple Taco salad…especially when you’re looking for something on Taco Tuesday!!

photo credit : https://isinginthekitchen.com
  1. 1 pound lean ground beef
  2. 1 packet taco seasoning
  3. 2 Romaine lettuce hearts, rinsed then chopped
  4. 1 cup black beans, rinsed
  5. 1 large tomato, seeded then chopped
  6. 1/2 cup shredded cheddar cheese
  7. 1 cup nacho cheese Doritos, broke into bite size pieces
  8. 1 cup Catalina dressing
  1. Cook ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and water called for on packet. Stir until mixture comes to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let meat cool slightly.
  2. In a shallow baking dish (13×9) layer beef, beans, lettuce, tomato, cheese.
  3. When ready to serve, add Doritos chips and dressing to salad (or leave those on the side and let everyone mix their own).





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