Favorite Mexican Salad Recipes

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MEXICAN SALAD



Mexican Salad image

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

1 head iceberg lettuce
1/2 cup grated sharp cheddar cheese (2 ounces)
1/2 cup chopped green onion
1/2 cup sliced ripe olives (I use black)
4 tomatoes, sliced
1 cup crushed tortilla chips
1 avocado, mashed
1 tablespoon lemon juice
1/2 cup sour cream (4 ounces)
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon chili powder

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 SALAD



Mexican Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

Steps:

  • For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
  • For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
  • Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
  • Pour the dressing into a small serving bowl and serve alongside the salad.

MEXICAN SALAD



Mexican Salad image

Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 3h15m

Yield 10 servings

Number Of Ingredients 8

1 pkg. (16 oz.) torn iceberg lettuce
1 can (15.5 oz.) black beans, rinsed
4 tomatoes, chopped
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 green onions, sliced
2 cups broken coarsely baked tortilla chips

Steps:

  • Layer lettuce, beans and tomatoes in large bowl.
  • Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
  • Sprinkle with chips just before serving; toss lightly.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

EVERYDAY MEXICAN SALAD



Everyday Mexican Salad image

This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.

Provided by Ali

Time 15m

Number Of Ingredients 13

5 ounces mixed spring greens (or whatever greens you prefer)
1 ripe avocado (peeled pitted and sliced)
half a small red onion (peeled and thinly sliced)
1 cup halved cherry tomatoes
2/3 cup roughly-chopped fresh cilantro
1/3 cup pepitas
optional: 1/2 cup crumbled queso fresco or cotija cheese
3 tablespoons avocado oil or olive oil
1 tablespoon fresh lime juice (or red wine vinegar)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly-cracked black pepper
1 small clove garlic (pressed or minced (or 1/2 teaspoon garlic powder))

Steps:

  • Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
  • Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

MEXICAN SALAD



Mexican Salad image

I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

2 quarts salad greens
2 medium tomatoes, cut into wedges
1 bunch green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small ripe avocado, peeled
1/2 cup sour cream
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon crushed red pepper flakes
1 to 2 cups corn chips

Steps:

  • In a large bowl, mix together first four ingredients; cover and chill. , For dressing, mash avocado with a fork in a small bowl. Stir in the sour cream, oil, lemon juice, sugar, seasoned salt and pepper flakes. Just before serving, add corn chips to salad; top with dressing and toss to coat.

Nutrition Facts :

FAVORITE MEXICAN SALAD



Favorite Mexican Salad image

This has been a favorite since my childhood! I liked it before I even would eat salad! It's always a huge hit and goes especially great with outdoor gatherings (i.e grilling, barbeques, etc.). My husband and I often make a huge salad and split it for our dinner. It's very flavorful, filling, and colorful. I am often requested to bring this to gatherings with friends.

Provided by Laurie Woods

Categories     Romaine Lettuce Salad

Time 20m

Yield 6

Number Of Ingredients 8

4 cups torn romaine lettuce, or more to taste
1 tomato, chopped
1 bunch green onions, chopped
1 avocado - peeled, pitted and chopped - or more to taste
1 cup shredded Cheddar cheese, or more to taste
1 (15 ounce) can ranch-style beans, rinsed and drained
2 cups corn chips (such as Fritos®, crushed - or more to taste
¼ cup Catalina salad dressing, or to taste

Steps:

  • Toss the romaine lettuce, tomato, green onions, avocado, and Cheddar cheese in a large salad bowl until thoroughly combined. Stir in the ranch-style beans. Just before serving, toss salad with the corn chips and Catalina dressing until salad is evenly coated.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 30.4 g, Cholesterol 19.8 mg, Fat 19.3 g, Fiber 8.9 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 667.8 mg, Sugar 5.3 g

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Top Asked Questions

What are the ingredients in a Mexican salad?
Mexican Salad Ingredients: 1 5 ounces mixed spring greens (or whatever greens you prefer) 2 1 ripe avocado (peeled pitted and sliced) 3 half a small red onion (peeled and thinly sliced) 4 1 cup halved cherry tomatoes 5 2/3 cup roughly-chopped fresh cilantro 6 1/3 cup pepitas 7 optional: 1/2 cup crumbled queso fresco or cotija cheese More ...
What to do with Mexican dressing?
You will want to do douse the dressing on EVERYTHING, guaranteed. This Mexican Salad recipe is bursting smokey grilled sweet corn, crunchy red bell peppers, juicy tomatoes, hearty black beans, salty pepitas, creamy avocados, fresh romaine lettuce, kicking Pepper Jack cheese and crispy tortilla strips.
What is an easy taco salad?
An easy taco salad is even simpler than those, and it’s still packed with all your favorite Mexican flavors. The smoky seasoned browned beef, juicy grape tomatoes, creamy avocado and sour cream, crispy Romaine lettuce, sharp cheddar cheese, and spicy (or mild!) salsa are all combined to perfection.
How do you make Mexican salad with tortilla chips?
Drizzle the dressing over the bottom of a large container or individual mason jars. Add the salad ingredients on top. Place your desired amount of tortilla chips in a ziptop bag, and store outside of the refrigerator until serving. When ready to enjoy your Mexican salad jar, shake up the prepared container to toss the ingredients with the dressing.

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