Mexican Salad Recipe
Recipe By Taste Of Home
I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking. . . even when I'm making "American dishes". . . is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.
3.6
27 Rating -
Rate
Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Salad Recipe
- 0.33 quart Salad Greens
- 0.33 Medium tomatoes, cut into wedges
- 0.17 bunch Green onions, sliced
- 0.17 can Sliced ripe olives, drained
- 0.17 Small ripe avocado, peeled
- 0.08 cup Sour cream
- 1/25 cup Vegetable Oil
- 0.33 tablespoon Lemon juice
- 0.08 teaspoon Sugar
- 0.08 teaspoon Seasoned Salt
- 0.08 teaspoon Crushed Red Pepper Flakes
- 0.17-0.33 cup Corn chips
Nutrition
value
value
175
calories per serving
12 g Fat3 g Protein13 g Carbs5 g FiberOther
Current Totals
- Fat12g
- Protein3g
- Carbs13g
- Fiber5g
MacroNutrients
- Carbs13g
- Protein3g
- Fiber5g
Fats
- Fat12g
Vitamins & Minerals
- Calcium54mg
- Iron1mg
- Vitamin A450mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B949mcg
- Vitamin B12< 1mcg
- Vitamin C26mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium29mg
- Manganese< 1mg
- Phosphorus34mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home