Mexican Salad Recipe
Mexican Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 quarts salad greens
  • 2 medium tomatoes, cut into wedges
  • 1 bunch green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small ripe avocado, peeled
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 to 2 cups corn chips

Directions

In a large bowl, mix together first four ingredients; cover and chill.
For dressing, mash avocado with a fork in a small bowl. Stir in the sour cream, oil, lemon juice, sugar, seasoned salt and pepper flakes. Just before serving, add corn chips to salad; top with dressing and toss to coat. Yield: 6-8 servings.
Originally published as Mexican Salad in Country Extra January 1993, p47

Nutritional Facts

1 each: 193 calories, 16g fat (4g saturated fat), 10mg cholesterol, 215mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 3g protein.

  • 2 quarts salad greens
  • 2 medium tomatoes, cut into wedges
  • 1 bunch green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small ripe avocado, peeled
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 to 2 cups corn chips
  1. In a large bowl, mix together first four ingredients; cover and chill.
  2. For dressing, mash avocado with a fork in a small bowl. Stir in the sour cream, oil, lemon juice, sugar, seasoned salt and pepper flakes. Just before serving, add corn chips to salad; top with dressing and toss to coat. Yield: 6-8 servings.
Originally published as Mexican Salad in Country Extra January 1993, p47

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