Mexican Spinach Salad Recipes

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MEXICAN SPINACH SALAD



Mexican Spinach Salad image

Make and share this Mexican Spinach Salad recipe from Food.com.

Provided by Indiana Nurse

Categories     Spinach

Time 10m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup slivered almonds
1 1/2 lbs Baby Spinach
1 (13 ounce) can mexicorn or 1 (13 ounce) can corn, drained
1 (15 ounce) can chili beans, drained
1/4 cup bacon bits (Oscar Mayer Real Bacon Bits work well)
1 (11 ounce) can mandarin oranges, drained
12 ounces chicken strips (I use Louis Rich Southwesteren pre-cooked chicken)
1/2 cup salad oil
1/4 cup catsup
1/2 cup sugar
2 tablespoons Worcestershire sauce
1/4 cup red wine vinegar

Steps:

  • Mix salad ingredients.
  • Mix dressing ingredients.
  • Add dressing to salad prior to serving.

Nutrition Facts : Calories 349.6, Fat 16.2, SaturatedFat 2.4, Cholesterol 26.1, Sodium 458.1, Carbohydrate 38.6, Fiber 5, Sugar 15.6, Protein 16.2

EVERYDAY MEXICAN SALAD



Everyday Mexican Salad image

This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.

Provided by Ali

Time 15m

Number Of Ingredients 13

5 ounces mixed spring greens (or whatever greens you prefer)
1 ripe avocado (peeled pitted and sliced)
half a small red onion (peeled and thinly sliced)
1 cup halved cherry tomatoes
2/3 cup roughly-chopped fresh cilantro
1/3 cup pepitas
optional: 1/2 cup crumbled queso fresco or cotija cheese
3 tablespoons avocado oil or olive oil
1 tablespoon fresh lime juice (or red wine vinegar)
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly-cracked black pepper
1 small clove garlic (pressed or minced (or 1/2 teaspoon garlic powder))

Steps:

  • Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
  • Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

MEXICAN SPINACH SALAD



Mexican Spinach Salad image

This is different and refreshing. I took it out of one of my cookbooks title Company's coming Greatest Hits: Mexican.

Provided by Crafty Lady 13

Categories     Mexican

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) package spinach leaves
1 pink grapefruit, peeled and cut bite size
1 (19 ounce) can garbanzo beans, drained and rinsed (chick peas)
1 (7 inch) zucchini, with peel, cut matchstick size
1/4 cup salad dressing (or mayonnaise)
1 tablespoon lime juice
1 tablespoon granulated sugar
3 tablespoons pine nuts

Steps:

  • Tear spinach leaves or leave whole and place in large bowl. Add grapefruit, garbanzo beans and zucchini.
  • Lime Dressing: Mix salad dressing, lime juice and sugar in small bowl. Stir. Pour over salad. Toss gently to coat.
  • Add pine nuts. Toss.

Nutrition Facts : Calories 292.9, Fat 7.9, SaturatedFat 1, Cholesterol 9.1, Sodium 609.5, Carbohydrate 47.8, Fiber 9.7, Sugar 9.6, Protein 11.9

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