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Results 111 - 120 of 461 for mexican salads
111. MEXICAN POTATO SALAD
Cook potatoes in boiling salted ... results make this salad the night before, or early in the day, to allow the salad and bowl to chill thoroughly.
112. MEXICAN SALAD
Chop lettuce in large bowl; add drained beans, cheese and onions. Add tomatoes and avocados. Save some for top garnish. When ready to ...
113. MEXICAN CORN SALAD
Drain corn and mix with celery, onions and Catalina dressing. Chill until ready to serve. Add Fritos when you serve.
114. MEXICAN SALAD
Chop lettuces into bite-size pieces. ... garlic powder, and paprika. Stir well and mix into the salad. Just before serving top with corn chips.
115. MEXICAN SALAD
Mix all of the ingredients ... chips and serve salad. Note: Salad can be kept in ... 2 days, but do not add Fritos or they will be very soggy.
116. MEXICAN CORN SALAD
Drain corn well. Add all ingredients. Mix well. Add mayonnaise and refrigerate.
117. SPICY MEXICAN SALAD
Cook noodles to tenderness; rinse and drain. Combine all ingredients and refrigerate for 2 to 3 hours.
118. MEXICAN FRITO SALAD
Brown ground beef and drain. Mix lettuce and onions together. Add meat and the remaining ingredients to lettuce and onions.
119. MEXICAN PASTA SALAD
Strain tomatoes, reserving liquid; chop tomatoes into pieces. Cook macaroni according to package directions; drain. Rinse with cold water ...
120. MEXICAN LOVE SALAD
Brown hamburger and drain. Break ... vegetables just before serving. Pour dressing (sugar, oil, vinegar, seasonings) over salad just before serving.
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