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Salsa Tossed Salad Recipe
Salsa Tossed Salad Recipe photo by Taste of Home

Salsa Tossed Salad Recipe

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Salsa and ranch dressing give Mexican flair to a mixture of green and vegetables.—Sherry Lee, Shelby, Alabama
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Salsa Tossed Salad in Quick Cooking September/October 1999, p21

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.

Reviews for Salsa Tossed Salad(1)

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MY REVIEW
Reviewed Dec. 29, 2010

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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