Zippy Mexican Salad Recipes
ZIPPY MEXICAN SALAD
Make and share this Zippy Mexican Salad recipe from Food.com.
Provided by Loves-2-Cook
Categories Mexican
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Rinse with cold water to cool quickly, drain well.
- Meanwhile, in large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt and hot sauce.
- Add cooled pasta and remaining ingredients; blend well. Cover; refrigerate.
Nutrition Facts : Calories 387.6, Fat 12.8, SaturatedFat 2.1, Cholesterol 9.1, Sodium 454.8, Carbohydrate 56.5, Fiber 7.4, Sugar 3.3, Protein 12.4
ZIPPY RADISH SALAD
Meet the Cook: I admit to it - the first time I prepared this salad for my husband, he was skeptical! He loved it, though. Served with a rich entree or hot barbecue, it makes a light a refreshing side dish. Growing up during World War II, when food and money were scarce, I learned from my mother how to make a little go a long way. Now that we've retired and moved from the city, we're living in a mountain home we built on the side of the Shenandoah Valley. -Carol Stevens, Basye, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine radishes, cheese and onions. In a small bowl, combine garlic, vinegar, mustard, salt and pepper; whisk in oil until smooth. , Pour over radish mixture; toss to coat. Chill for 2 hours. Serve on a bed of lettuce.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 221mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
TEX-MEX SPINACH SALAD
I'm new to jicama, a root vegetable that's popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the first six ingredients. Serve with dressing.
Nutrition Facts : Calories 125 calories, Fat 10g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 244mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
ZIPPY POTATO SALAD FOR A CROWD
This is a creamy sweeter-style dressing that has lots of "zip" and it makes a fair amount, feel free to add in some frozen peas, cooked ham or bacon --- I have listed the servings at 12-14 but that is only estimated --- --- use both mayonnaise and salad dressing for this, plan ahead this salad needs to chill for a minimum of 6 or more hours before serving, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Potato
Time 6h
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine the cold cubed potatoes with celery, eggs and green onions; toss to combine.
- In another bowl combine the mayonnaise with salad dressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned salt and fresh ground black pepper; whisk or mix with a wooden spoon until completely combined.
- Pour dressing mixture over the potato mixture and toss to coat.
- Mix in chopped pickles.
- Seasoned with more salt and black pepper to taste.
- Refrigerate for a minimum of 6 hours before serving.
- Delicious!
ZIPPY CUCUMBER SALAD
A spicy, tangy, cold, yummy way to use all those cucumbers you grow! This is an old favorite that will cool you off while heating up your taste buds. Simple to make and it keeps for 3-4 days. I grow cucumbers and one plant can have 10-15 cucumbers a day ripen. This is a great variation of the traditional cucumber salad. Add tomatoes for a different variation. If you use fresh ginger be sure to grate it fine and increase amount to 1 1/2 teaspoons.
Provided by Cheryl
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
- Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
- Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.
Nutrition Facts : Calories 20.7 calories, Carbohydrate 5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 390.7 mg, Sugar 3.2 g
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