Mexican Green Salad Recipes

MEXICAN GREEN SALAD

"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Mexican Green Salad image

Steps:

In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.

Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon salsa
1-1/2 teaspoons taco seasoning
3/4 teaspoon white wine vinegar
1/2 teaspoon minced fresh cilantro
1/8 to 1/4 teaspoon dried minced onion
3 cups torn romaine
1/2 cup chopped fresh tomato
1/4 cup shredded cheddar cheese
1/4 cup cubed avocado
1/4 cup crushed tortilla chips

MEXICAN SALAD

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

Mexican Salad image

Steps:

For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
Pour the dressing into a small serving bowl and serve alongside the salad.

Ingredients

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Mexican Chopped Salad with Honey-Lime Dressing image

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

MEXICAN SALAD WITH HONEY LIME DRESSING

I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

Provided by MathMom.calif

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Mexican Salad With Honey Lime Dressing image

Steps:

Mix the dressing ingredients together in a bowl and set aside.
Toss all the salad ingredients together in a large bowl.
Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

Ingredients

1/2 head romaine lettuce, chopped (about 2 1/2 cups)
1 (15 ounce) can black beans, rinsed and drained
3/4 cup tomatoes, seeded and chopped
3/4 cup jicama, peeled and chopped
3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
3/4 cup green onion, chopped
1/2 ripe avocado, peeled and diced
1 red bell pepper, chopped
1/4 cup feta cheese, crumbled (reduced fat variety, if desired)
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno, minced
1/4 cup fresh lime juice
2 tablespoons olive oil (original recipe called for 1/4 cup)
2 tablespoons honey

MEXICAN SALAD

Make and share this Mexican Salad recipe from Food.com.

Provided by keen5

Categories Lunch/Snacks

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

Mexican Salad image

Steps:

Tear lettuce into bite size pieces.
Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
This may be done in a blender.
Toss salad and dressing and add crushed chips last.

Ingredients

1 head iceberg lettuce
1/2 cup grated sharp cheddar cheese (2 ounces)
1/2 cup chopped green onion
1/2 cup sliced ripe olives (I use black)
4 tomatoes, sliced
1 cup crushed tortilla chips
1 avocado, mashed
1 tablespoon lemon juice
1/2 cup sour cream (4 ounces)
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon chili powder

MEXICAN GREEN PAPAYA SALAD

Green papaya is usually found in Asian, Vietnamese, and Thai salads and dishes. I've taken the crisp crunchiness of green papaya and given it a Mexican/Tex-Mex twist! My kids love it when I use a bit less cilantro and chili powder.

Provided by winnipegkaty

Categories Salad Fruit Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Mexican Green Papaya Salad image

Steps:

Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 26.9 g, Fat 5.1 g, Fiber 7.9 g, Protein 6.4 g, SaturatedFat 0.7 g, Sodium 313.5 mg, Sugar 4.9 g

Ingredients

¼ cup chopped fresh cilantro, or to taste
3 cloves garlic, minced, or more to taste
2 limes, juiced
2 tablespoons olive oil
1 tablespoon brown sugar
1 pinch chili powder, or more to taste
salt to taste
1 green papaya, peeled and shredded
2 cups cold cooked black beans
1 cup cold cooked corn
1 red bell pepper, cut into small dice

MEXICAN SUMMER SALAD

Provided by Marcela Valladolid

Categories appetizer

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 11

Mexican Summer Salad image

Steps:

In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
*Cooks Note: The dried chile can also be cut into small rings using scissors.

Ingredients

2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup pitted and halved black kalamata olives
3/4 cup pitted and halved green olives
3/4 cup halved assorted colored cherry or grape tomatoes
1/4 cup chopped fresh cilantro leaves
8 ounces Mexican Cotija or feta cheese, cubed

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MEXICAN GREEN SALAD WITH JALAPEñO-CILANTRO DRESSING

In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, …
From cookieandkate.com
4.8/5 (33)
Total Time 35 mins
Category Salad
Calories 341 per serving

First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

Mexican Green Salad Recipes

MEXICAN GREEN SALAD

"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."

MEXICAN SALAD

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

MEXICAN SALAD WITH HONEY LIME DRESSING

MEXICAN SALAD

Make and share this Mexican Salad recipe from Food.com.

MEXICAN GREEN PAPAYA SALAD

Green papaya is usually found in Asian, Vietnamese, and Thai salads and dishes. I've taken the crisp crunchiness of green papaya and given it a Mexican/Tex-Mex twist! My kids love it when I use a bit less cilantro and chili powder.

MEXICAN SUMMER SALAD

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