Mexican Style Vegetable Salad Food
MEXICAN SALAD
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
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.
10 MEXICAN SALADS TO BRIGHTEN YOUR TABLE
Each one of these Mexican salad recipes is better than the last! From shrimp to quesadilla to taco, you'll love these salads with a kick!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican salad in 30 minutes or less!
Nutrition Facts :
MEXICAN-STYLE VEGETABLE SALAD
I love beans, rice, and calabacitas as much as the next person, but sometimes you want something lighter. This is perfect.
Provided by JeriBinNC
Categories Vegetable
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
- To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
- Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
- ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!
Nutrition Facts : Calories 152.6, Fat 1.3, SaturatedFat 0.3, Sodium 18.8, Carbohydrate 35.7, Fiber 5.7, Sugar 9.6, Protein 5.9
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MEXICAN SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 15 minsCategory SidesCalories 153 per serving
- This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth.
- It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration.Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus.
- Basically whatever’s in season and available should be a nice addition.The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin.
- If you don’t have either of those, use a speed peeler, or simply grate everything finely.Shred your white and red cabbage into two separate piles.
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