Zippy 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
ZIPPY MEXICAN SALAD
Make and share this Zippy Mexican Salad recipe from Food.com.
Provided by Loves-2-Cook
Categories Mexican
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Rinse with cold water to cool quickly, drain well.
- Meanwhile, in large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt and hot sauce.
- Add cooled pasta and remaining ingredients; blend well. Cover; refrigerate.
Nutrition Facts : Calories 387.6, Fat 12.8, SaturatedFat 2.1, Cholesterol 9.1, Sodium 454.8, Carbohydrate 56.5, Fiber 7.4, Sugar 3.3, Protein 12.4
ZIPPY CUCUMBER SALAD
A spicy, tangy, cold, yummy way to use all those cucumbers you grow! This is an old favorite that will cool you off while heating up your taste buds. Simple to make and it keeps for 3-4 days. I grow cucumbers and one plant can have 10-15 cucumbers a day ripen. This is a great variation of the traditional cucumber salad. Add tomatoes for a different variation. If you use fresh ginger be sure to grate it fine and increase amount to 1 1/2 teaspoons.
Provided by Cheryl
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
- Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
- Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.
Nutrition Facts : Calories 20.7 calories, Carbohydrate 5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 390.7 mg, Sugar 3.2 g
ZESTY MEXICAN SALAD
Tasty and Colorful pasta salad. Always a winner ! Can easily adjust the spice to your taste. I like it to have a little zip.
Provided by Suzie 5
Categories Mexican
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, combine mayo, taco sauce, vinegar, chili powder, onoin salt and hot pepper sauce. Add cooled pasta and remaining ingredients. Blend well, Cover and refrigerate.
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