Mexican Side Salad Mmb Food

EASY MEXICAN SALAD

Steps:

• If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
• Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
• Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
• Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

MEXICAN SIDE SALAD MMB

Steps:

• Chop the romaine, slice the tomatoes, slice the avocados. Rough chop the cilantro.
• Toss and dress with fresh salsa.
• You can easily add a scoop of https://www.justapinch.com/recipes/main-course/mexican/guacamole.html instead of sliced avocado.
• Black olives are a great addition too.
• Kick it up with some fresh diced jalapenos.

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

MEXICAN SALAD

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.