Urbana, IL (WCIA) Have you caught spring fever yet? No worries, one way to cure it fresh ingredients of herbs and veggies.
Here with a recipe you can “spring” into U of I student chef Jackie Quintero. She shares the Bevier Cafe’s Taco Salad recipe.
5 ounces romaine chopped lettuce
2 ounces tomatoes
1/2 ounce yellow jumbo onion
1 ounce queso fresco cheese
3 ounces boneless chicken breast
1 ounce corn tortilla
2 ounces ranch dressing