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Mexicali Salad Recipe
|Vinegar oil salad dressing||2 Cup (32 tbs)|
|Hearts of palm||1⁄2 Cup (8 tbs), sliced|
|Pitted ripe olives||4 1⁄2 Ounce, halved crosswise|
|Scallions||3 , chopped|
|Cherry tomatoes||2 Dozen, halved|
|Romaine lettuce head||1 Large|
|Garlic||2 Clove (10 gm), crushed|
|Lime juice||1 Teaspoon|
|Green chile||1 , chopped|
|Sour cream||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Toasted sesame seeds||3 Tablespoon|
|Tostadas||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4899 Calories from Fat 3687
% Daily Value*
Total Fat 425 g654.4%
Saturated Fat 81.5 g407.6%
Trans Fat 0 g
Cholesterol 59.8 mg
Sodium 2930.5 mg122.1%
Total Carbohydrates 277 g92.2%
Dietary Fiber 54.3 g217.2%
Sugars 36.7 g
Protein 48 g96.2%
Vitamin A 750.8% Vitamin C 387.5%
Calcium 111.7% Iron 91.4%
*Based on a 2000 Calorie diet
2 Place the hearts of palm, two-thirds of the sliced olives, the chopped scallions and cherry tomatoes in a large jar or plastic container. Add enough salad dressing to cover, then shake ingredients together and refrigerate.
3 During the morning before planning to serve the salad, rinse the romaine and tear into medium-size pieces. Refrigerate until ready to use.
4 Prepare guacamole, using your favorite recipe or by combining the avocado, garlic, lime juice, green chile and salt. Thin with sour cream to the consistency of mayonnaise.
5 About 5 minutes before serving, sprinkle lettuce with freshly ground black pepper and toasted sesame seeds. Add the marinated vegetables and the marinade and toss together. Arrange salad in a large serving bowl.
6 Place the guacamole in the center of the salad. Encircle the guacamole with the rest of the black olives. Top the salad with the tostados and serve.