Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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A taco with a twist.
1 pound lean ground beef8 ounces mushrooms, sliced
Cook ground beef in large skillet over medium-high heat 5 to 8 minutes or until browned, stirring occasionally; drain excess fat. Add mushrooms, garlic, seasoning and red pepper; cook, stirring until mushrooms are tender.
6 (8-inch) flour tortillas, warmedBacon Ranch Dressing (recipe below)3 cups DOLE American or other DOLE salad blend1 large tomato, chopped or thinly sliced1 cup shredded Cheddar cheese1/3 cup crumbled, cooked bacon1/3 cup diced red onion
Spread warmed tortillas with Bacon Ranch Dressing, to taste. Divide ground beef mixture, salad blend, tomato, cheese, bacon and onion on one half of each tortilla. Fold other half over and secure with wooden pick, if necessary.
Bacon Ranch Dressing: Stir together 1/2 cup light mayonnaise, 1/4 cup lowfat sour cream, 1/4 cup milk, 1/4 cup crumbled, cooked bacon, 1 tablespoon chopped chives, 1 tablespoon apple cider vinegar, 1 teaspoon minced onion and dash of white pepper. Makes about 1 cup.
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