MEXICAN SALAD RECIPES EASY RECIPES

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MEXICAN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK



Mexican Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 35 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

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 

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.

MEXICAN SALAD RECIPE | RACHAEL RAY | FOOD NETWORK



Mexican Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 12 minutes

Prep Time 12 minutes

Yield 4 servings

Number Of Ingredients 7

2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro, about 2 tablespoons
2 limes
Coarse salt
Extra virgin oil, for drizzling

Steps:

  • Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.

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