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Mexican Dinner Salad

chef.tim.lee's picture
Ingredients
  Red leaf lettuce 2 Cup (32 tbs)
  Torn romaine lettuce 2 Cup (32 tbs)
  Cubed avocado 1 Cup (16 tbs)
  Peeled chopped jicama 1 Cup (16 tbs), 1/4 inch strips
  Fresh tomatillos 4 , husked and chopped
  Tomato juice with green chiles 1⁄4 Cup (4 tbs)
  Red wine vinegar 1 Tablespoon
  Vegetable oil 2 Teaspoon
  Sugar 1⁄4 Teaspoon
Directions

MAKING
1) In a large bowl, add first 5 ingredients. Combine well and set aside.
2) In a small bowl, add tomato juice, vinegar, oil, and sugar. Mix well to dissolve the sugar.
3) Drizzle the dressing over salad to toss well.

SERVING
4) Serve the salad immediately on individual bowl and pass extra dressing on side, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
6

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