On the most recent Middle Fork of the Salmon trip, several guests requested that we make a cookbook of all our river recipes. Since we are right in the heat of summer and barely have time to do laundry in between trips, we decided to post a couple recipes on the blog. Bon appetite!

Taco Salad

Recipe serves 5-6 people

1 Tortillas (pkgs. of 10)
1 Lettuce (heads)
1 Green Bell Pepper (#)
1 Limes (#)
2 Tomatoes (#)
1 Cilantro (sm. bunches)
1 Red Onion (#)
2 Avocadoes (#)
1 Black Beans (15 oz cans)
1 Kidney Beans (15 oz cans)
1 Garbanzo Beans (15 oz cans)
1 Canned corn (15 oz cans)
1 Olives, Chopped (sm. cans)
1 Green Chiles (sm. can)
1 Tortilla Chips (bags)
1/2 Pepper Jack (lbs.)
1 Sour Cream (8 oz tubs)
1 Salsa (32 oz bottle)
Chili Powder
Cumin

Open cans. Cut veggies into small pieces. Cut or grate cheese. Smash tortilla chips into small pieces. Mix all ingredients except the tortillas. Use tortillas as wraps.

Chicken Curry Salad

Recipe serves 5-6 people

2 Cans Chicken or 4 grilled chicken breasts
2 Carrots
2 Celery stickes
1 Cucumber
2 Green Apples
1 Leaf Lettuce
1 Red Onion
3 Tomatoes
1/4 lb Cashews
1/2 lb Raisins
6 Wraps or tortillas
3 tbsp Curry Powder (to taste)

Condiments to taste
4 tbsp (approx) Mayonnaise
4 tbsp (approx) Dijon Mustard

Suggested Recipe:
Curry Chicken Salad is a classic ECHO recipe. Mix diced green apples, crushed cashews, raisins, and chicken (if grilled, cut into smaller pieces), mayonaise, mustard and curry powder. Keeping it simple makes it better. The apples add great bulk to this meal.

The other veggies can be sliced and added on an individual basis.

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