Mexican Salad Recipe

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
Main Ingredient

Ingredients

For creamy avocado dressing
 Garlic clove1 Large
 Green onions2 , trimmed and quartered
 Ripe avocados2
 Mayonnaise1⁄4 Cup (4 tbs)
 Dairy sour cream1⁄4 Cup (4 tbs)
 Fresh lime juice1⁄4 Cup (4 tbs)
 Bottled chili sauce1 Tablespoon
 Salt1 Teaspoon
 Crushed red pepper flakes1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
For salad
 Romaine lettuce head1⁄2 , shredded to make 4 cups
 Canned whole kernel corn8 Ounce, drained (1 Can)
 Iceberg lettuce head1⁄2 , quartered, cored and shredded to make 4 cups
 Sweet green pepper1 , halved, seeded and chopped to make 1 cup
 Canned chickpeas16 Ounce, drained (1 Can)
 Cooked shredded chicken/Turkey1⁄2 Pound (2 Cups)
 Pimiento stuffed olives3 Ounce, drained and sliced (1 Jar)
 Monterey jack cheese1⁄2 Pound, shredded to make 2 cups
 Tortilla chips3 3⁄4 Ounce, broken (1/2 Of 7 1/2 Ounce Package, Taco Flavored)

Nutrition Facts

Serving size

Calories 661 Calories from Fat 371

% Daily Value*

Total Fat 43 g66.9%

Saturated Fat 12 g60%

Trans Fat 0.1 g

Cholesterol 81 mg

Sodium 1305.3 mg54.4%

Total Carbohydrates 44 g14.6%

Dietary Fiber 11.3 g45.3%

Sugars 5.4 g

Protein 27 g54.2%

Vitamin A 87.3% Vitamin C 85.8%

Calcium 36.4% Iron 15.8%

*Based on a 2000 Calorie diet

Directions

1. Prepare the Creamy Avocado Dressing: Drop the garlic through the feed tube of a food processor with the motor running; process the garlic until finely chopped. Turn the motor off. Add the green onions; process until the green onions are finely chopped.
2. Halve and pit the avocados. Spoon the flesh into the processor bowl. Add the mayonnaise, sour cream, lime juice, chili sauce, salt, red pepper flakes and black pepper. Process the dressing with on-and-off pulses until the mixture is smooth and well blended.
3. Assemble the Salad: Place the romaine in the bottom of a 4-quart glass or crystal bowl. Add a layer of corn. Top with the iceberg lettuce. Add layers of green pepper, chick-peas, chicken and olives. Spread the dressing over the top of the salad. Sprinkle with the cheese.
Cover the bowl with plastic wrap and refrigerate until serving time, up to 1 day ahead. 4. To serve: Sprinkle the tortilla chips over the top of the salad. Present the salad to the diners. Transfer the salad to a large, clean dish pan or roasting pan. Gently toss to coat all the ingredients well.
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