Recipe: Taco salad and antipasta salad

(FOX19) - Executive Chef Dave Jarvis from Rusty Bucket's Mason location.

Taco Salad

Four 10 inch tortillas, fried
1 ½ cup refried beans, warm
1 pound taco meat, cooked
1 ½ cup shredded cheddar cheese
4 cups shredded lettuce
½ cup diced tomatoes
Sliced jalapenos
½ cup sour cream
4 teaspoons scallions, bias cut
½ cup ranch dressing
4 tablespoons salsa
Cilantro sprigs for garnish

Spread warm meat and beans evenly on taco shell and cover with cheddar cheese. Melt cheese on the taco shell in an oven. Meanwhile, toss shredded lettuce, half of the diced tomatoes and jalapenos with ranch dressing. Once the cheese is melted, remove the taco shell from the oven and top with lettuce. Garnish with remaining tomato and jalapenos. Drizzle with sour cream and top with a dollop of salsa, cilantro sprigs and scallions. Serves four.

Antipasta Salad

2 ½ cups house lettuce mix
1 cup cucumbers, diced
1 cup tomato, diced
Artichoke hearts
½ cup salami, batonnete cut
½ cup cappicola, batonnete cut
¼ cup fried pepperoni
½ cup provolone, batonnete cut
½ cup grated parmesan
1 cup balsamic vinaigrette
Banana pepper rings
4 teaspoons chopped parsley

Mix salami, cappicola, provolone, tomato, cucumber, artichokes and lettuce—leaving some cucumber and tomato for garnish. Add parmesan, croutons, and dressing and toss well. Garnish with pepper rings and the rest of the tomato and cucumber. Finish with parmesan and chopped parsley. Serves four.

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