Easy Mexican Salad

Name: Easy Mexican Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 3 Romaine hearts (8 cups chopped); 2 cups baby greens, like baby kale (optional); 1/4 cup sliced red onions (or Pickled Red Onions); 1/2 cup cherry tomatoes; 4 radishes; 1 cup frozen corn kernels, thawed; 1 handful roasted salted pepitas (pumpkin seeds); Dressing (pick one): Cilantro Lime Dressing, Creamy Cilantro Dressing, Chipotle Ranch, or Taco Salad Dressing (fastest); Add-ons: Crispy Tortilla Strips, crumbled feta or cotija cheese, chopped avocado, black beans, or chopped cucumber

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 4

Cost: $4.21 /serving

Author : Sonja Overhiser

mexican salad

Ingredients

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3 Romaine hearts (8 cups chopped)2 cups baby greens, like baby kale (optional)1/4 cup sliced red onions (or Pickled Red Onions)1/2 cup cherry tomatoes4 radishes1 cup frozen corn kernels, thawed1 handful roasted salted pepitas (pumpkin seeds)Dressing (pick one): Cilantro Lime Dressing, Creamy Cilantro Dressing, Chipotle Ranch, or Taco Salad Dressing (fastest)Add-ons: Crispy Tortilla Strips, crumbled feta or cotija cheese, chopped avocado, black beans, or chopped cucumber

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Instructions

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Step 1

If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.

Step 2

Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)

Step 3

Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.

Step 4

Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

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