Fresh Mexican Salad Recipes
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CORNY MEXICAN SALAD
From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.
Nutrition Facts :
FRESH MEXICAN SALAD
Make and share this Fresh Mexican Salad recipe from Food.com.
Provided by casros325
Categories Mexican
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Brown chorizo, ground beef and chilies in a pan.
- Place tortilla chips crunched up on the bottom of the serving platter.
- Layer lettuce, corn, onion, tomato, and meat mixture.
- Top with cheese, sour cream, salsa and the juice of one lime.
Nutrition Facts : Calories 753, Fat 56.5, SaturatedFat 20.5, Cholesterol 115.9, Sodium 1444.1, Carbohydrate 32.6, Fiber 10.6, Sugar 6.2, Protein 34.9
MEXICAN TOMATO SALAD
There is really no 'cooking', rather the time is spent marinating the jicama and chilling the salad.
Provided by ace_wwad
Categories Vegetable
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all vegetables and herbs in a bowl.
- Combine vinegar, salt, pepper, and oil.
- Pour dressing over vegetables and mix gently.
- Allow to marinate 1 1/2 to 2 hours in refrigerator.
Nutrition Facts : Calories 101.5, Fat 7.4, SaturatedFat 1, Sodium 298.4, Carbohydrate 8.2, Fiber 2.5, Sugar 4.1, Protein 1
MEXICAN-STYLE TOMATO SALAD
This simple side is a Mexican rendition of an Italian caprese salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 7
Steps:
- Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly. Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour). Season with salt and pepper, and drizzle with oil before serving.
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