FIESTA SALAD
Growing up in Dallas TX this was the best thing on the public school menu. The lines would be out the door with kids trying to get it. I learned to make it at home and my family has been loving it for decades.
Provided by Tara Waites
Categories Salads
Time 3h
Number Of Ingredients 16
Steps:
- 1. DO THIS THE DAY BEFORE: Brown the ground chuck (I like to season it with Slap yo Mama cajun spice)with the bell pepper, onion and jalapenos and drain.Add the tomatoes, beans and seasonings and simmer for 1 hour. Cool and refrigerate until the next day.
- 2. cook your rice according to package directions, warm the Chile con Carne. Dice your tomatoes and green onions. You can buy the lettuce shredded.
- 3. In a nice size bowl lay your fritos. Top with the rice. add the Chile con Carne over the rice. Add the cheese. Top with the lettuce, tomato and green onion.
- 4. Sprinkle some extra cheese on top(optional) Garnish with Sour cream and salsa. Enjoy!
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
LIZ'S FAST FIESTA SALAD
This dish is fast, simple and tastes great for low-carbers and non-low-carbers alike. It's a great side to bring to a summer barbeque or picnic. It's full of flavor and a snap to prepare.
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.
- Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.
- Cover and refrigerate for 1 hour or as long as overnight.
- Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish.
Nutrition Facts : Calories 342 calorie, Fat 30 grams, SaturatedFat 8 grams, Carbohydrate 10 grams, Fiber 4.5 grams
LIZ'S STRAWBERRY AND CUCUMBER SALAD
With its seasonal red and green, this salad is perfect for a summertime Christmas in Australia.
Provided by CarrieLou65
Categories Cucumber Salad
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place cucumber and strawberries in a bowl. Mix yogurt, garlic, mint, and parsley together in a separate bowl; pour over cucumber and strawberries. Stir to combine. Chill for 1 hour before serving.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 12.3 g, Cholesterol 3.7 mg, Fat 1.3 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 45.4 mg, Sugar 8.4 g
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