JerZgirl

These are two salads we will be serving at our annual "block party" on Memorial Day weekend.

Each of the following salads will easily serve 40-50

TACO SALAD FOR A CROWD


3 pounds ground beef
3 envelopes taco seasoning mix
3 heads lettuce, shredded
3 cups (12 oz) shredded cheddar cheese
3 cups chopped tomato
2 cups chopped onion
3 cans (4 1/4 oz each) chopped or sliced ripe olives, drained
2 cans (15 oz each) ranch or black beans, drained
1 bag (16 oz) corn chips
1 bottle (16 oz) catalina salad dressing
1 jar (12 oz) salsa
---
Brown beef; drain. add taco seasoning and prepare according to package
directions. cool. toss with remaining ingredients in a large bowl or container.
__________________________________________________ ______________________

Tabbouleh Salad - (I usually serve this with Pita bread)

This salad is served chilled and may be made 1 day ahead.

8 c. bulghar wheat (or cracked wheat)
6 c. onions finely chopped
3 Tbsp. salt
1/2 Tbsp. freshly ground pepper
4 c. fresh mint leaves, finely chopped
10 c. Italian parsley, finely chopped
4 c. lemon juice
6 c. olive oil
4 1/2 c. green onions finely chopped
12 tomatoes, peeled and chopped

Using a very large bowl or pot, cover the bulghar with cold water and let sit for 1 hour.
This will expand greatly. Drain the water out, then, using disposable food prep. gloves, squeeze the extra water out with your hands. Add all the remaining ingredients except the green onions and tomatoes, which need to be prepared the day the dish is to be served.
Combine well and chill.
Several hours prior to serving, stir in the freshly chopped green onions (they lose their flavor
quickly) and just before serving place in a large bowl and toss in the tomatoes.