Mexican Vegetarian Salad Recipe
Mexican Vegetarian Salad served as the appetizer for the party we organized yesterday and there was not a single person who left without appreciating. This Mexican Vegetarian Salad was truly mouth-watering that even we liked it a lot. Try it!
Summary
CuisineMexican
Ingredients
1 medium Chayote, quartered
3 cups (720 ml) fresh torn spinach leaves
11-oz pkg (330 g) Fresh Garbanzo Beans, cooked and drained
1 ripe avocado, pitted, peeled and cut in chunks
1 cup (240 ml) shredded sharp cheddar cheese
1/2 cup (120 ml) sliced pitted olives
1 cup (240 ml) vinegar
1/2 cup (120 ml) salad oil
1 clove garlic, minced
1/2 tsp (3 ml) salt
1/2 tsp (3 ml) paprika
1/4 tsp (1 ml) freshly ground pepper
Pinch cayenne
Spicy Sprouts or Alfalfa Sprouts, optional
Directions
Cook chayote in a small amount of boiling water for about 15 minutes or until tender.
Rinse pieces in cold water; peel and remove seeds.
Cut into 1/2-inch chunks.
In a large salad bowl toss together chayote, spinach, garbanzo beans, avocado, cheese and olives.
In ajar place the vinegar, oil, garlic and seasonings; cover and shake well.
Pour some over salad and toss.
Rinse pieces in cold water; peel and remove seeds.
Cut into 1/2-inch chunks.
In a large salad bowl toss together chayote, spinach, garbanzo beans, avocado, cheese and olives.
In ajar place the vinegar, oil, garlic and seasonings; cover and shake well.
Pour some over salad and toss.
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