Salsa Tossed Salad Recipe

Salsa Tossed Salad RecipePhoto by: Taste of Home Salsa Tossed Salad Recipe Rating 4

Salsa and ranch dressing give Mexican flair to a mixture of green and vegetables.—Sherry Lee, Shelby, Alabama

This recipe is:

Quick

Diabetic Friendly

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Salsa Tossed Salad Recipe
  • Prep/Total Time: 10 min.
  • Yield: 6 Servings
10 10

Ingredients

  • 8 cups torn mixed salad greens
  • 1 medium tomato, cut into wedges
  • 1 cup sliced sweet yellow pepper
  • 1/3 cup sliced red onion
  • 1/3 cup salsa
  • 1/3 cup ranch salad dressing or salad dressing of your choice
  • 1/2 cup corn chips, coarsely crushed, optional
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large bowl, toss greens, tomato, yellow pepper and onion. Combine salsa and salad dressing. Pour over salad and toss to coat. Sprinkle with chips if desired and cheese. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 cup (prepared with fat-free ranch dressing and reduced-fat cheddar cheese and without corn chips) equals 84 calories, 2 g fat (0 saturated fat), 7 mg cholesterol, 301 mg sodium, 11 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 meat.

Originally published as Salsa Tossed Salad in Quick Cooking September/October 1999, p21

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Reviews for Salsa Tossed Salad (1)

Salsa Tossed Salad Recipe

Salsa Tossed Salad

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Reviewed on Dec. 29, 2010 by btaylor123

Spicy salsa and cool ranch blend to make a terrific, so easy to make dressing. I use it on other salads as well, and it's always popular.

 
 
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