Glorious Salad Days

As most of you know, over the past year or so, I've really been focusing on my health. Everything from sleep to movement to nutrition has become a top priority as I've tried to make my long-term health a top priority. As a result, I'm feeling great and have lost weight, too. I've shared a little bit here and there about "how I do it," and I wanted to share a few of my favorite eats: SALADS! Honestly, I've never been a person who loves salads. They were always something I'd skip on a menu. What changed? Easy—my mindset.

These days, I really listen to my body. I eat when I'm hungry and I stop when I'm full (not stuffed). I eat to live, instead of living to eat, and as such I really do regard food as fuel and I want the very best in my body. And that means plenty of vegetables daily, plus some fruits, limited carbohydrates (mostly in the mornings), and the right kinds of protein. With that balance in mind, I knew I needed to be open minded to salads—they just provide a great balance of vegetables and proteins, with just the right kick of fruit and fats to be palatable, and they honestly keep me sated all day when I have one for lunch.

Over the next few weeks, I'd love to share my favorite salads with you. In addition to being super healthy, they're also super easy! I almost always start with a base of spinach (sometimes a spring mix), and then I add a variety of topping goodness with a crumbly cheese, fruits, nuts, veggies, and a dressing uniquely suited to the blend (I prefer homemade dressings—I'll share those, too!)

Today, I'm starting with one of my favorite go-to salads. I could literally eat this every day! Start with these ingredients, mixed in proportions that suit your taste:

Spinach
Grilled chicken (cubed)
Bacon pieces
Red onion (thinly sliced)
Candied pecans (I like to make these myself!)
Japanese pear slices
Grapes (halved)
Crumbled bleu cheese

Then, drizzle with this wonderful creamy balsamic vinaigrette—here's the recipe:

1 tsp. granulated garlic
3 Tbsp. mayonnaise
4 Tbsp. honey
2 Tbsp. dijon mustard
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

Place first five ingredients in blender. When mixed completely, slowly add olive oil until all ingredients are blended well together.

Delicious! Watch for other upcoming, easy ideas to make every day a "salad day." To your health!

I Love Remembering... Great Summer Salads!

Do any of you recall our publication, “I Love Remembering”? This beautiful, full-color magazine was way ahead of its time when we began publishing it well over a decade ago—full of interesting articles, gorgeous photography, and step-by-step instructions to create all kinds of projects from scrapbooking to home décor.

Recently, I delved into my stash of “I Love Remembering” publications. In one article, I found stamping ideas for having a great summer party with an Asian theme, fortune cookies and all! As I looked at the photos, I recalled everything about the project—getting the photos shot, creating the artwork, and of course, whipping up the Chinese salad that was to be the star of the party. I’ve included the original photos from the magazine so you can walk down memory lane right along with me. (Notice the reference to D.O.T.S. stamps in the photos!)

My reminiscing didn’t stop there—as I recalled that Chinese salad, my mouth started watering and I knew I’d have to make a batch to share with my family. It was just as delicious as I remembered: sweet, savory, crunchy, salty, all kinds of goodness in every bite. Here’s my recipe, in case you’d like to host a salad party of your own this summer:

Chinese Chicken Salad Serves 4

1 head Napa Chinese cabbage (cored and cut into thin strips)
1 bunch green onions, sliced into small pieces
2-4 grilled chicken breasts (chopped)
Layer cabbage, onions, and chicken breasts into 4 salad bowls
and set aside.

Dressing (combine all items in saucepan and boil for one minute):
1/2 C. sugar
1/4 C. rice vinegar
3/4 C. peanut oil
2 T. soy sauce

Topping (in separate saucepan):
1/2 C. butter
1 C. sliced almonds
2 packages broken ramen noodles (do not add seasoning)
Melt butter then sauté almonds and noodles until the mixture is lightly browned. Cool.

Sprinkle cooled topping on each salad and drizzle each with dressing.

Do you have a favorite summer salad recipe you’d like to share? If so, just add your recipe as a comment to this post before midnight on May 26. I’ll be drawing 10 posters at random to receive the new “Vegetable Garden” stamp set (D1429, page 49) from the Summer Idea Book. Share your salad for a chance to win!

Classic, Cozy, Comfortable!

As my daughter Ashley progresses in her pregnancy (baby girl coming next month!), she’s found it more and more difficult to get comfortable and cozy. While I can’t do anything to eliminate those aches and pains of the third trimester, I can provide a little comfort—comfort food, that is! I find that the simplest pleasures are also the classic comforts, so I whipped up a batch of my special clam chowder and a warm loaf of homemade bread. It isn’t fancy, but it sure is fabulous.

We ladled up this rich, delicious soup and cozied up in the kitchen to eat and chat and discuss plans for the new baby. Ashley put her feet up and we just enjoyed a great meal together. I’ve been serving this delish dish since my teen years. If you’d like to try my classic clam chowder for yourself, here’s the recipe. We could all use a little extra comfort now and then!

1 cup chopped onions
1 cup diced celery
2 cups diced potatoes
2 (6 1/2ounce cans) chopped or minced clams
3/4 cup butter
3/4 cup flour
1 quart half and half cream
1 1/2 tsp. salt
2 Tbs. red wine vinegar

1.Drain juice from clams and pour over onions, celery, and potatoes in a sauce pan. Add enough water to partly cover the vegetables. Cover the pan with a lid and simmer over low heat until vegetables are tender.

2.Meanwhile melt butter. Add flour and blend together. Stir consistently and add half and half cream. Stir with wire whip until smooth and thick.

3.Add vegetables with water to cream. Add clams, and vinegar. Heat thoroughly.

4.Season with salt and pepper.

Too Tasty to Wait For!

Today, I thought I'd share a recipe that was a huge hit with my family at our Sunday dinner. I made a classic Italian alfredo sauce with pasta and chicken.

Last week I was one of the cooks at our annual Relief Society dinner and this was the pasta that we served. My friend Erin gave us this recipe to make and it was a huge hit. Like the Relief Society dinner, my whole house was full of warmth and garlic as I cooked, and my hungry crowd came flocking at suppertime! In fact, we could barely get the dish on the table and the prayer said before my family began devouring it--and I definitely couldn't ask them to WAIT while I took a photo of the food for my blog.

So... the photo included with this post is a half-eaten pasta dish. It may not be magazine-cover pretty, but I assure you, it tasted fantastic! Try it at your house and you'll see for yourself!

Best Creamy Pasta Ever

Sauce
7 ½ tablespoons butter
5 tablespoons chopped garlic
3 ¾ tablespoons red wine vinegar
1 ¼ cup chicken broth
2 ½ tablespoons cornstarch
1 ¼ cup milk
2 ½ tablespoons dijon mustard
5 tsp. fresh rosemary
1 ¼ tsp. salt
1 ¼ tsp. fresh thyme
¾ tsp cayenne pepper
4½ cups of heavy whipping cream

2 ½ cup parmesan cheese
2 cooked breast cut in bite size pieces
6 slices of bacon cooked cut in 1” pieces
17.5 oz. of dried penne pasta, cooked as directed on package

1. Melt butter and sweat garlic (don’t brown).
2. Dissolve cornstarch in small amount of chicken broth.
3. Add all sauce ingredients EXCEPT FOR CHEESE, stir with a whisk; and simmer about 10 minutes until thickened.
4. Stir in 2 ½ cup parmesan cheese,set aside.
5. Layer cooked pasta with chicken and bacon in casserole dish.
6. Spoon sauce over top.
7. Top with additional 1/4 c.parmesan cheese mixed with paprika (to add color).
8. Cook at 475 ̊F for around 10-15 minutes until bubbly.

Zip and Zest In A Bowl

As promised, I’d like to share my homemade chili recipe. It’s as easy as it is delicious—perfect for a gathering to watch football or as a warm-up for your trick-or-treaters. It’s long been a Lynton family favorite, and I hope it becomes one of yours, too!

Homemade Chili
from the kitchen of Jeanette Lynton
1 onion chopped
1 Tbs. oil
3 lbs. ground beef
2-10 oz. cans Campbell’s French Onion Soup
1-12 oz. can tomato paste
1-15 oz. can tomato sauce
2-27 oz. cans kidney beans with liquid
2-15 oz. cans red beans with liquid
2-½ tsp. chili powder
5 tsp. cumin
1 ½ tsp. ground pepper
Brown chopped onion and ground beef in a large soup pot. Drain. Add the rest of the ingredients. Simmer for 30 minutes. Or transfer in a large crock pot and set at low for 2 hours. This is best to bring out the flavors. For a smaller batch, just cut the recipe in half…easy. Serves 10-12

Popcorn Popping!

“I’m bored! There’s nothing to do!” How often do moms hear those words during the summer? Here’s a way to get rid of boredom and make a fun, fabulous and EASY treat that all the kids can participate in. (It’s so simple and delicious, and you’ll love it, too!) Here’s my favorite recipe for chewy, ooey, gooey, soft and yummy popcorn balls. I received this recipe from my children more than 20 years ago after they attended a group outing. We’ve loved these popcorn balls ever since. They only take minutes to make and for sure they will make YOU the coolest mom in the neighborhood!

Yummy Popcorn Balls
½ cup butter
2 ½ cups brown sugar
1 cup corn syrup
1 14 oz. can sweetened condensed milk
1 tsp. vanilla
1 large bowl or 6.5 oz. bag of popped popcorn
Candy mix-ins (optional)

Stir first three ingredients and bring to a boil. Lower the heat on the stove and stir in the milk. Stir mixture while simmering to form soft ball state. (This means you need to drop a few drops of caramel mixture in a cup of cold water. If it forms a soft ball in the water it’s ready.) Turn off stove and add vanilla. Pour over popcorn, stir in mix-ins and form into balls.

I love taking Belle and Noah to the Candy section of the Grocery store so they can pick their sweet mix-ins. You can add M&M’s, Reese’s pieces, trail mix, fruit trail mix, yogurt raisins, gummy bears, cinnamon bears, licorice or anything else that tickles your fancy. Happy popping!

A Recipe for Life: Faster, Simpler, Easier!

My team hears me say it several times a day: “How can we make that FSE?” “I love this product—it’s FSE!” “This program needs to be FSE.”

“FSE” is shorthand for “Faster, Simpler, Easier,” and it is more than a tagline for Close To My Heart, it’s become my recipe for living! Once upon a time, I used to go all-out over EVERY detail, poring extra effort into everything I did—call it the perfectionist in me! And honestly, I still enjoy working on projects and finessing the details, whether it’s a fabulous home-cooked dinner or a meticulously embellished card. But most of the time, keeping my life balanced means keeping it “FSE,” faster, simpler, and easier. I’m always looking for ways to make my life—and my customers’ and Consultants’ lives—FSE so we can spend more time enjoying, playing, and learning!

Every product we evaluate at Close To My Heart has to pass the “FSE test.” If it makes creating more challenging or time consuming, it doesn’t make the cut. If a policy is needed but feels complicated, it doesn’t leave my office until it’s FSE. I take the FSE recipe to heart at home, too, trying to simplify our meals, cleaning routines, and family time to make each as enjoyable as possible—I want my kids to remember the time we spend at the dinner table, not the time I spend in the kitchen!

So, to celebrate FSE with a special nod to the “green” of St. Patrick’s Day, I thought I’d share one of my favorite, fast, and fabulous recipes with you: Jeanette’s Green Chile Enchiladas. (They aren’t Irish, but they are “green,” and you’ll definitely feel lucky when you try them!)

Green Chile Enchiladas
2- 12.5 oz. cans chicken and broth
2- Tbs. taco seasoning
1- 8.8 oz. package Uncle Ben’s Ready Rice Spanish Style
1- 15 oz. can pinto beans
8-10 flour tortillas
1- 28 oz. can green chile enchilada sauce
½ cup cream cheese
1 Tbs. butter
2 cups shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Pour chicken, broth and taco seasoning in a large saucepan and break up with a fork. Cook for 5 minutes.
3. Add drained beans and prepared rice.
4. In another saucepan mix enchilada sauce, cream cheese, and butter. Bring to a boil and stir until sauce is smooth.
5. Dip both sides of the tortillas in the enchilada sauce, then place 2 large spoons of chicken mixture in the middle. Roll each enchilada and place them in a 9x13 glass casserole dish.
6. Pour remaining enchilada sauce on top.
7. Top with cheese.
8. Bake for 30 minutes.

Now, before you rush off and try these tasty treats yourself, we’d all love to read YOUR “FSE Recipe.” Just post your favorite quick, easy, and tasty recipe for any beloved dish—entrée, appetizer, soup, dessert, beverage, you name it—before March 25. If the recipe isn’t your own, please ensure to attribute the source! I’ll randomly select 10 lucky recipe posters next week and each of you will win a great new stamp set from our Summer Idea Book, the “Recipe Box,” set. It’s not even available yet, but you can win it by posting an FSE recipe! Everyone you know will be “green” with envy!

I’m excited to save each recipe posted here… and to start TRYING them to see how they make my life FSE. In the coming weeks, I’ll let you know when I’ve tried one of your FSE recipes, and I’ll even send you a little gift as my thanks. Savor the flavor of a life made faster, simpler, easier—a recipe for a happy life!

“Roll” Call!

OK friends: Earlier, I promised to bring you my friend Kayla’s incredible recipe for rolls. You’re going to love them-so soft, so perfect; they’ll melt in your mouth. Kayla, thank you for letting me share your fabulous re-invention of a mealtime favorite!

Kayla’s Roll Recipe
2 cups milk
½ cup butter
2 cups flour
½ cup sugar
1 Tbs. yeast (dry)

1. Microwave milk for 4 minutes.
2. Melt butter in warm milk. Set aside.
3. Mix all dry ingredients in a mixer.
4. Beat 2 eggs and add to milk mixture.
5. Add milk mixture to dry ingredients.
6. Add 1 cup of warm water and add to the ingredients in mixer. Mix together.
7. Add 4 to 5 cups flour, until the dough pulls away from the side of mixer.
8. Knead in mixer for 2 minutes. (I have a Bosch but I think any mixer will do.)
9. Put dough in a bowl that is oiled or sprayed with non-stick spray. Let the dough double in size.

10. Cut the dough in half and roll out in a circle and divide dough like a pie into 16 pieces. Roll each wedge from the wide edge to the point to create a crescent roll shape.

11. Place rolls on a buttered cookie sheet and let them double in size.
12. Bake at 375 degrees for 15 to 20 minutes.

A Special Luncheon with the Ladies

This week I did something totally different for me—and I had a great time doing it! Because I work at the office daily, I don't get to spend much time with the ladies from my church or in my neighborhood. But earlier this week, I spent a lovely afternoon with the ladies for a luncheon and meeting. I am serving as the "humanitarian service leader" in our church's women's organization and the luncheon was designed to help our committee plan this year's calendar.

It was awesome to spend this time with them—we just talked, laughed, and made exciting plans for our work together. I realize how lucky I am to be surrounded by such loving and caring women. My assignment is fairly new as I was just released as the nursery leader responsible for watching 16 little ones during church-this new job will be a big switch!

I wanted to write about my luncheon because we had a fantastic lunch and I know how you all love great recipes. Our luncheon was held at Sally's home and she made an impressive pasta salad. It was so delicious. So I asked her for the recipe. She said she got it from a magazine and I am posting it here. We also had Kayla's homemade rolls that were out of this world, fresh fruit by Roberta, and Suzette capped our lunch with homemade chocolate cake with frosting. (It was the most incredible cake I've ever tasted.)

What could be better? I know: sharing their great recipes with each of you. Here they are. Enjoy!







Chicken Pasta Salad
4 cups cooked penne pasta
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) crumbled feta cheese
1 cup prepared Good Seasons Italian Salad Dressing Mix
1/3 cup lightly packed fresh basil leaves, cut into strips
1/4 cup chopped red onion
1/4 cup chopped sundried tomatoes (not oil packed)
2 boneless skinless chicken breast halves, grilled or broiled, cut into 1/4 inch slices

Toss all ingredients together! Season as desired. Serve warm or chilled. Makes 7 1/2 cups.






Easy Chocolate Cake
Stir in a bowl:
2 cups flour
2 cups sugar
1/2 tsp salt

Bring to a boil in a pan, then pour over flour mixture, and mix until blended
2 sticks butter
1 cup water
3 tablespoon cocoa

Mix in a measuring cup then beat together with batter, pour in greased 9x13 pan, bake at 350 degrees for 30-35 minutes:
1/2 cup sour cream or 1/2 cup of sour milk*
2 eggs
1 tsp vanilla
3/4 tsp soda

Make frosting while cake is baking and frost cake while hot:
1 stick butter
3 tablespoons cocoa
4-6 tablespoons milk (I usually use 6)
1 box (1 lb) powdered sugar
1 teaspoon vanilla
*to make sour milk add 1 teaspoon vinegar or lemon juice to milk.
I want to thank these lovely ladies for sharing these recipes as well as their friendship. I'll post Kayla's roll recipe soon. Stay tuned!

Don’t Waste the Bananas!

I’ve been reflecting much this month on everything, it seems. One thing I just don’t like is wasting food. I’m always trying to figure out how to be creative with leftovers. I guess I can still hear my mother talk about the starving children around the world. And like many of you who buy bananas and don’t eat them, I just can’t see throwing them away. So I have a solution for you: the best banana bread recipe in the world. This bread is sweet and moist on the inside with its own sugar coating on the out. It is our favorite family recipe and now I give it to you to try. Even if you don’t like bananas, you will love this recipe. Go ahead and try it—you’ll be glad you did!

Banana Bread

Beat together:
4 eggs
2 cups sugar
1 cup butter
4-6 mashed bananas

Mix together:
2 ½ cups flour
1 tsp. salt
2 tsp. baking soda

Preheat oven to 350 degrees. Add the dry ingredients with the banana mixture and completely mix together well. Pour into 2 standard buttered and floured loaf pans. Bake for 1 hour. Let cool before serving and try not to eat the whole loaf!

A Series of Fortunate Ingredients

Coming home from our executive retreat in Park City last week, I was looking forward to wrapping up my last week of work and digging in to the bright festivities of Christmas. Only one problem—I brought home a mean little cough and fever. I stayed in bed all weekend (which is nice to do every once in a while), but by Monday, I wasn’t feeling any better. Oh-oh! I knew I had better see my doctor. What I didn’t want to hear was what my doctor told me: “Jeanette, you’ve got pneumonia. I want you to take an antibiotic and stay in bed for 4 or 5 days.” He then asked if I needed a doctor’s note for work. I just smiled and thanked him.

OK, I decided, I am going to make the most of this. I planned to make meals during the day (only when you can’t taste, you just don’t want to eat anything!). Nevertheless, I knew I had to keep my strength up. A couple of days ago, my sense of smell started returning. Oh happy day! As of a couple of days ago, I can taste, too. I went to my pantry and started to pull out ingredients to make a hearty soup. And not just any soup, but my famous five-minute tortilla soup! Everyone I have served this to loves it. All you need are a few ingredients:

My Tortilla Soup

1- 12.5 oz. can of chicken breast (premium chunk)

1- 8.8 oz. package of Uncle Ben’s Ready Rice(Spanish style)

1- 10 oz. Rotel diced tomatoes with limejuice and cilantro

1- 15 oz. can of pinto beans

1- large spoonful of sour cream

A few crushed tortilla chips

Pour chicken breast with its own broth into a soup pan. Break chicken chunks with a fork. Bring to a boil. Add rice, tomatoes, and pinto beans with liquid in that order and stir gently. When soup is hot, stir in the big spoonful of sour cream and top with a few crushed tortilla chips. One option for those who want a little less hearty soup, just add a little chicken broth to your liking. Enjoy hot.

I am doing much better now. I feel better. When the winter weather sets in hard, there’s nothing that warms me up inside and out like a bowl of hot soup. When my family comes in from the cold or someone comes down with the sniffles—or we just feel like celebrating—my tortilla soup recipe really hits the spot. It’s simple enough for everyday eating, but it’s also zesty enough to make any meal something really special.

P.S. I love reading all your Christmas stories. I am reading each one sometimes more than once. They make me feel like a child again. Thank you, Thank you for this gift that continues to uplift me and keep me smiling.

Hey, What’s Cookin’?

Always one seeking to expand my creative talents, I accepted the challenge to help David participate in a neighborhood cook-off last month. I felt the pressure! If my friends and neighbors were going to eat this food, I had to make sure it was delicious.

We decided to make fresh Mexican food. Okay, so first a confession: I have never prepared pork barbacoa before. But I knew what it tasted like—sweet and spicy and fabulous—and I wanted to make it incredible, with all the fixin’s. I was on a mission to figure this out and make it the best ever. Last year, I remember listening to a chef on a morning show who demonstrated how to make barbecue pork sandwiches. His base was brown sugar and Coke. That stuck with me and sounded like a good start. I love chipotle peppers and their perfect smoky taste, so I added those and plenty of garlic. Sounds so yummy, doesn’t it?

Next, I focused on the pico. I’ve been making fresh pico for years and I have perfected it, I have to admit! My pico even looks as beautiful as it is delicious. I make pico almost weekly and David always dices the tomatoes. He’s become quite the tomato artist—so much so that his perfectly cut tomatoes had my friends asking if I had bought the food instead of cooking it myself. I told them, “Oh, heck no… I really did do the cooking!”

When all was said and done, I’m happy to say I won second place! My prize?… a barbecue lighter! Yeah! I received so many great compliments and a ton of requests for the recipes. There was only one problem: I never wrote anything down from all my “experiments.” When I cook I wing it by adding pinches of this or heaping spoons of that. That’s what I love about cooking: just like scrapbooking, it’s a creative adventure!

Just a few weeks ago, some of my friends at church—Nina, Karen, Scharman, and Renee—asked me to reprise the barbacoa for a church group of 70. I love to cook, I love to make people happy, and I love to experiment in my kitchen, so I took the challenge to re-create my prize-winning dish for barbacoa salads.

On the day of the dinner I was so nervous. I kept thinking, “What if the meat is too sweet? What if the dressing is too spicy?” but when I tasted it all together—WOW—it was an explosion of flavors in my mouth! I did it!! It was just right! Everybody loved it and I was both happy and grateful. As you well know, cooking takes time, effort, and love to make it taste good. And the reward is seeing the happiness it brings to friends and family as they enjoy it. I’ll keep cooking as long as they want me to! So I want to thank my friends who encouraged me to do this. You are awesome ladies.

I’ve had so many people asking me for my recipes I finally wised up and wrote them down. I would love to share my recipes with all of YOU!! ENJOY!!! Be forewarned that the pork takes at least 14 hours but it is well worth it.

Pork Barbacoa
6 lbs. pork shoulder roast (I buy them at Costco)
Sea salt
1- 12 oz. can Embasa® Chipotle Peppers in Adobo Sauce
2 heaping tbs. minced garlic
2 cups brown sugar
2 1/2 cups Coke

1. Place roast in a slow cooker. Season with sea salt.
2. Blend the can of chilies and puree with the garlic in a blender. This makes a paste to rub on the roast. Note: This paste is enough for 4 roasts!
3. Rub the paste on the top and sides of the roast. Use 1/4 of the paste per roast.
4. Spread the brown sugar on top of the seasoned roast.
5. Pour Coke on top of the sugar.
6. Place the lid on the slow cooker. Set temperature to low and cook for 12 hours.
7. When the cooking time is over, place the roast in a large bowl and discard all the visible fat. Pull apart the meat with 2 forks until the meat looks shredded.
8. Pour the juice of the meat in a large glass container. Let the fat rise to the top and remove the fat.
9. If desired, you may season the meat with more sea salt.
10. Place the meat back into the slow cooker. Pour enough of the juices back onto the meat to cover. Mix the meat and its juices together.
11. Cook on low for at least 1–2 more hours.
12. Serve hot and enjoy!

Cilantro Dressing
1 cup mayonnaise
1 cup milk
1 package Ranch dressing
½ pickled jalapeño pepper
1 tbs. pickled jalapeño pepper juice
½ bunch of cilantro
1 heaping tbs. minced garlic
Juice of 1 1/2 limes

Blend all the ingredients in a good blender until the cilantro turns the dressing green.

Pico de Gallo
15 large tomatoes on the vine, diced
2 green peppers, diced
1 bunch green onions, sliced
½ yellow or white onion, diced
½ red onion, diced
1 bunch cilantro chopped in small pieces
1–2 pickled jalapeño peppers, chopped. (Amount determines spiciness.)
1–2 tbs. juice of the pickled jalapeño peppers. (Amount determines spiciness.)
2 heaping tbs. minced garlic
Juice of 5 lemons
Juice of 5 limes
Sea salt to taste

Mix all the ingredients in a big bowl and let them marinate together for a few hours. Make sure your pico looks more red than green by adding more diced tomatoes.

To make the salads:
1. Place sliced romaine lettuce on each plate.
2. Layer each salad with meat, pico, dressing.
3. Garnish with shredded cheddar cheese, sliced limes, and crushed tortilla chips.
4. Serve with Mexican rice and beans.

MMMmmmm…