Tony Mikos Salad Recipes

TONY & MIKO'S SALAD

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!

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.

MEXICAN SALAD AKA FRITO OR TACO SALAD

Steps:

• Brown and drain ground beef. Add soups, tomato sauce, oregano, and crushed red pepper flakes. Stir together well and let simmer over medium-low heat for 15 minutes. Remove from heat and let cool. Pour over remaining ingredients, mix well, and serve immediately.