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


  • 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: 84 calories, 2g fat (0g saturated fat), 7mg cholesterol, 301mg sodium, 11g carbohydrate (0g sugars, 0g fiber), 5g protein Diabetic Exchanges:1/2 meat, 2 vegetabl


  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

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Reviewed May. 14, 2014

"Love this simple salad, it's always a hit at parties. The ranch/salsa dressing is perfect along with the crunch of the chips."

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