Nacho Salad

Wednesday last week, my friend (Kimbles) turned up and surprised us from overseas.  This is not the first and hopefully not the last time that she has done this.

On Sunday we had her over for dinner to catch up properly on her gallivanting around the world and she turned up with a beautiful bunch of flowers for hubbies and my anniversary.

This brought us all back to two years ago when she surprised us by coming over from South Africa to visit us after Eva’s birth.   For our anniversary, she looked after Eva in her room in the heart ward while hubby and I went out of the hospital (for the third time together in nearly two months) for dinner to celebrate our wedding anniversary.

Video of Kimbles feeding Eva
(something we never though we would see), celebrating the little things.

Video of Eva singing her mermaid song drawing us all in.

I made my famous nacho salad.  Hubby cooked prawn kebabs, chicken drum sticks and  garlic bread.  For dessert we had my Kimbles famous mini eclairs.  It was another lovely night and memory for one of our wedding anniversaries.

WHAT YOU WILL NEED

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  • 2 tomatoes
  • 1 tin of red kidney beans
  • 1/2 white onion
  • 1/2 tsp dried mixed herbs (or to taste)
  • 1/2 iceburg lettuce
  • 250g sour cream
  • Cheese flavored nacho chips (a sandwich bag size full)

INSTRUCTIONS

______________________________________________

  • Empty kidney beans into a colinder/stranier and wash and rinse well to get all the brine off the beans, give a shake and put in salad bowl.
  • Dice half an onion and add to bowl.
  • Sprikle 1/2 tsp mixted herbs over beans and onion, mix well and make sure there is an even layer at the bottom.
  • Wash and break apart half a lettuce and layer on top of beans until there is about 3 or four centimeters left to the top of the bowl. Put in fridge overnight or for a couple of hours.
  • Close to serving, cut tomato into thinish wedges and add a layer to cover lettuce (as best as you can).
  • Get a tablespoon and dot spoonfuls around and spread with the back of the spoon to make a layer of sour cream.
  • Leave the chips right until the last minute (so they stay crunchy).  Squish them inside the bag or pop them into a glad bag to crush.  Put a layer of the crushed chips on top and this will fill any holes and make it look the part.

This should serve up to four people (depending on how greedy you want to be).

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Anniversary

 

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