Christopher Todd’s Italian Taco Chopped Salad

1 lb. lean ground beef or chicken breast
1 head Iceberg Lettuce
1 head Leaf Lettuce
1.5 oz. Fresh Basil
4 Roma Tomatoes
6 Green Onions
1 can of dark red Kidney Beans (drained)
8 oz. Sharp Cheddar Cheese (grated)
1-12oz bag of Nacho Cheese flavored tortilla chips
8 oz. Zesty Italian Dressing


Brown and Drain the ground beef or chicken and set aside to cool. Crumble tortilla chips into a coarse texture and set aside. Chop Iceberg and leaf lettuce and basil into small pieces and mix together. Make 8 medium to thin slices of tomatoes and set aside. Chop all of the remaining tomatoes, along with the green onions and add to the greens mixture. Drain, wash and add kidney beans to greens mixture.

Right before serving: Add meat, ½ of the grated cheese, ½ of the tortilla chips and the Italian dressing to the greens. Mix thoroughly. Add the remaining tortilla chips to the top of the salad.

This salad is great as a meal or is a great side salad. If serving as a meal, this recipe yields 4 servings and as a side, yields 8 servings. Also, this is a great Vegetarian meal if the meat is either omitted or substituted with ground Boca meat.

Your guest will not know whether to say “Delicioso” or “Delizioso”!!

Goat Cheese and Pear Salad

This is a quick and easy salad that is really delicious! Very little prep work involved in making this and the flavor is amazing! Enjoy!

1 slice of goat cheese
1 sliced pear
Mixed field greens
Sweet balsamic vinaigrette dressing
Glazed walnuts

Take a rounded slice of goat cheese and place in the center of your serving plate.
Slice pear and place pear slices around the cheese wheel.
Add dressing to the greens. Place greens on top of goat cheese.
Sprinkle glazed walnuts to the top
Serve and enjoy!