Mexican Garden Salad

Name: Mexican Garden Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 227 grams cups broccoli florets (about; 1 medium carrot, shredded; 113 grams can chopped green chilies, drained; 2 heads iceberg lettuce, torn; 1 small red onion, thinly sliced into rings; 454 grams jar thick and chunky salsa, divided; 118 milliliters shredded cheddar cheese; 227 grams cup sour cream; 1 envelope taco seasoning; 1 large tomato, chopped; 8 servings Tortilla chips, optional; 59 milliliters water

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Mexican Garden Salad at home. One portion of this dish contains about 7g of protein, 14g of fat, and a total of 282 calories. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre. A mixture of iceberg lettuce, water, chunky salsa, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 40 minutes. Users who liked this recipe also liked Almost-Famous Garden Salad (Olive Garden Copycat), Marinated Garden Salad / Getting Garden Ready, and Garden Capunti – Pasta with Fresh Garden Flavors (Meatless Monday).

Instructions

In a large skillet, cook beef over medium heat until no longer pink; drain.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool.

Ingredients you will need

Taco Seasoning Mix

Salsa

Water

In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese.

Ingredients you will need

Vegetable

Chili Pepper

Cheese

Beef

Equipment you will use

Bowl

Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired.

Ingredients you will need

Tortilla Chips

Sour Cream

Salsa

Equipment

Frying Pan

Bowl

Ingredients

Servings:

227grams

cups broccoli florets (about 1medium

carrot, shredded 113grams

can chopped green chilies, drained 2heads

iceberg lettuce, torn 1small

red onion, thinly sliced into rings 454grams

jar thick and chunky salsa, divided 118milliliters

shredded cheddar cheese 227grams

cup sour cream 1envelope

taco seasoning 1large

tomato, chopped 8servings

Tortilla chips, optional 59milliliters

water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Poppy Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.

Poppy Santa Lucia Highlands Chardonnay

Youthful notes of lemon and honeysuckle are layered over ripe melon, nutmeg, and clove. The perception of sweetness is derived from fruit ripeness, aging on regularly stirred yeast lees in the presence of aged French Oak.