Mexican Green Salad Recipes

MEXICAN GREEN SALAD

Mexican Green Salad image

"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

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon salsa
1-1/2 teaspoons taco seasoning
3/4 teaspoon white wine vinegar
1/2 teaspoon minced fresh cilantro
1/8 to 1/4 teaspoon dried minced onion
3 cups torn romaine
1/2 cup chopped fresh tomato
1/4 cup shredded cheddar cheese
1/4 cup cubed avocado
1/4 cup crushed tortilla chips

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 SALAD

Mexican Salad image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

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

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

Ingredients

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 GREEN PAPAYA SALAD

Mexican Green Papaya Salad image

Green papaya is usually found in Asian, Vietnamese, and Thai salads and dishes. I've taken the crisp crunchiness of green papaya and given it a Mexican/Tex-Mex twist! My kids love it when I use a bit less cilantro and chili powder.

Provided by winnipegkaty

Categories Salad Fruit Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup chopped fresh cilantro, or to taste
3 cloves garlic, minced, or more to taste
2 limes, juiced
2 tablespoons olive oil
1 tablespoon brown sugar
1 pinch chili powder, or more to taste
salt to taste
1 green papaya, peeled and shredded
2 cups cold cooked black beans
1 cup cold cooked corn
1 red bell pepper, cut into small dice

Steps:

Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 26.9 g, Fat 5.1 g, Fiber 7.9 g, Protein 6.4 g, SaturatedFat 0.7 g, Sodium 313.5 mg, Sugar 4.9 g

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