Best Moms Hot Mexican Salad Recipes

Everyday Mexican Salad image

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!

Mom's Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

Combine the romaine, tomatoes, cucumber and onions in a large bowl.
Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

Hot Taco Salad image

Provided by Laura

Categories Salad

Number Of Ingredients 13

2½ lb ground beef
1 pkg taco seasoning
1 cup canned tomatoes with juice
1 cup ketchup
1½ tsp chili powder
¼ cup taco sauce
1 (10¾ oz) can tomato soup
lettuce (you need 2 heads for the whole recipe)
Fritos
diced tomato
shredded cheddar cheese
sour cream
sliced olives

Steps:

In a large sauce pan, brown the ground beef and drain off any excess grease.
Mix in the taco seasoning, canned tomatoes, ketchup, chili powder, taco sauce, and tomato soup.
Allow mixture to simmer for 20 minutes.
To make salads, place lettuce on each plate followed by Fritos and meat mixture. Then top each salad with desired remaining toppings. Makes 8-10 main dish salads.

Mexican Salad image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

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.