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Salsa Tossed Salad

 Salsa Tossed Salad
Salsa and ranch dressing give Mexican flair to a mixture of green and vegetables.—Sherry Lee, Shelby, Alabama
6 ServingsPrep/Total Time: 10 min.


  • 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


  • 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.