Tony Mikos Salad Recipes
TINY TACO SALADS
Steps:
- Set a skillet over medium-high heat and add a little oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Drain off any oil and season with salt and pepper.
- Evenly distribute the lettuce among the chip cups. Top each with some ground beef, cheese, salsa, sour cream, guacamole, tomatoes and cilantro.
TONY & MIKO'S SALAD
I like to combine my favorite ingredients and see what the flavors taste like! This salad has a little bit of Italian and a little bit of Japanese influence for a light, fresh, filling lunch. Hope you like it!
Provided by ChefLee
Categories Beans
Time 20m
Yield 4 regular servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Clean you mushrooms with a damp paper towel and remove any thick stems then slice.
- Place the mushrooms and snap peas on a baking sheet and toss with 2 TBSP olive oil, salt, pepper, and garlic powder.
- Roast the mix for 10 minutes then remove to a large salad bowl.
- Allow the veggies to cool a bit while you assemble the dressing by mixing together the lemon juice, 2 TBSP olive oil, red pepper flakes, honey, and onions.
- Pour the beans in with the mushrooms and snap peas. Add the parsley, cheese, and the dressing then toss to coat.
- Allow the flavors to meld a bit then enjoy!
Nutrition Facts : Calories 369.8, Fat 16, SaturatedFat 3.1, Cholesterol 5.5, Sodium 397.4, Carbohydrate 45.7, Fiber 10.1, Sugar 8.3, Protein 15.2
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