It’s spring and that means we can discard those heavy meals we needed all winter to keep out strength up during the cold weather. Potato soup gives way to potato salad and chicken with dressing is replaced by chicken salad.

For me, nothing says spring like vegetable salad and a bacon, lettuce and tomato sandwich or a nice taco salad.

I remember when I discovered taco salad. Yes, I consider it a discovery when I find a good meal I can make and not mess up too badly.

I was at a Tupperware party in the late 70s and the demonstrator talked about this new salad and how easy it was to make using Tupperware containers.

I didn’t buy the containers but did try the salad which I have perfected through the years and have to say it’s really better than anything you can buy in a restaurant.

For those who like a sweet salad try the grape and blueberry salad. It’s full of all sorts of good things.

Taco Salad

1 lb. ground round

1 pkg. taco sauce

1 head lettuce

1 med. tomato

small onion, chopped

1 cup monterey jack cheese

1 pkg. taco chips

1 bottle Thousand Island salad dressing