Salad Recipes (Most Popular)
This is basically the sum of its parts, but the parts are good. The only "mexican" thing about it is that it's quite good with Mexican food. It's filling and makes a terrific lunch with some rice and beans. The serving size and the amounts are for a large lunch, as a meal. The amounts listed below are to more easily upscale it to feed more people - this goes over like gangbusters at a potluck!
This is the simplest thing for a bagged salad mix to take to work. Just add all the ingredients (except the salt) into your container, shake, add salad greens, take to work. When you're ready to eat it, salt the salad (sparingly!) and shake the container. Voila.
The honey and mustard will keep the dressing from separating, but be sure to use oil and vinegar you really like; you still really taste both.
This is one of the best side salads I've ever eaten! It's quite easy to make as well. We devour the whole thing every time I make it.
This is a light & easy salad to prepare the day before. That give the dressing time to really soak in. It's also delicious if made an hour before serving.
Fresh appetizer or beginner to dinner - fresh grape tomatoes with onion and peppers (red, yellow, orange) small spanish olives with total 2 tbsp light zesty reduced fat italian dressing
This is for a single serve bowl of a nice spinach salad, without dressing.
Homemade version trying to approximate Galeo - without the cost or hidden calories!
This is the way I was taught to make guacamole by a friend from Mexico. The amounts are just general add more or less to your liking. You just want to keep it so you have just a little more tomato then onion, and about as much cilantro as you have onion.