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“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.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 100 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 235 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Originally published as Fiesta Salad in Healthy Cooking April/May 2008, p33
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Reviewed on Feb. 17, 2012 by daisey5
It was very good. I loved it.
Reviewed on Aug. 16, 2011 by Peaches_77
Great twist on mexican salad fare - served at a Mexican themed dinner & got rave reviews. My family and I loved it. Beware though - this is an 'eat now' type of dish. Between the salsa, sour cream, and ranch, it will become soupy after awhile. Not good for leftovers.
Reviewed on May. 02, 2011 by polywogmom
This Salad was a hit at our church potluck. We had a Mexican Buffet and there were many salads, but this one was the only one that was completely gone. I doubled it and it was great.
Reviewed on Apr. 07, 2011 by normanp613
This sounds like a good start on a Mexican salad, but when I make it, I will add cilantro, avocado, diced red onion & sliced black olives. These additions will make it the ultimate Mexican Fiesta Salad.
Reviewed on Aug. 21, 2010 by twinz4us2
We loved this salad!
Reviewed on Sep. 13, 2009 by stressin
I made this into a main dish salad by adding garlic lime chicken cubes previously prepared and cooled; delicious!
Reviewed on Aug. 04, 2009 by Sweetpaddington
I add a sweet onion to mine. Very good for potlucks, even better at home.
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