Mexican Green Salad Recipe

Mexican Green Salad Recipe photo by Taste of Home

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“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.”

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Mexican Green Salad Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

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 California Avocado
1/4 cup crushed tortilla chips

Directions

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. Yield: 2 servings.

Nutritional Facts 1-1/2 cup (prepared with reduced-fat mayonnaise, reduced-fat sour cream and reduced-fat cheddar cheese) equals 207 calories, 14 g fat (4 g saturated fat), 20 mg cholesterol, 503 mg sodium, 16 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Mexican Green Salad in Cooking for 2 Fall 2006, p24