MEXICAN GREEN SALAD
"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.
Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
MEXICAN LAYERED SALAD
Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.
Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
MEXICAN SALAD
Make and share this Mexican Salad recipe from Food.com.
Provided by keen5
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Tear lettuce into bite size pieces.
- Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
- To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
- This may be done in a blender.
- Toss salad and dressing and add crushed chips last.
MEXICAN GARDEN SALAD
Number Of Ingredients 13
Steps:
- In a skillet, brown ground beef drain. Add 1 cup salsa, water and taco seasoning bring to a boil. Reduce heat and simmer for 20 minutes cool. In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa serve with salad and tortilla chips if desired.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
More about "mexican garden salad recipes"
MEXICAN GARDEN CHICKEN SALAD - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
5/5 (1)Total Time 35 minsCategory SaladCalories 552 per serving
- In a bowl, add cubed chicken, olive oil, all spices, and mix until chicken is evenly coated. In a cast iron skillet, over medium high heat, cook chicken until it reaches an internal temperature of 165 degrees F. Remove and set aside. In same skillet, lower heat to medium, and add 1 tbsp of butter. Once melted add in the corn and sauté until the kernels are charred, about 5 minutes. Remove from heat and set aside.
- Vinaigrette: Using an immersion blender or regular blender, add all the ingredients for the vinaigrette and blend until smooth. You can also hand whisk until all ingredients have been combined. Taste and adjust seasoning if necessary. Store in refrigerator.
- In a large bowl, assemble all the ingredients together. If not eating right away, wait to dress the salad with the vinaigrette or else the greens will wilt.
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