Mexican Night Salad

5m
Prep Time
0m
Cook Time
5m
Ready In

Recipe: #14891

October 20, 2014



"This green salad is the perfect compliment to Mexican food. I make it in my mini food processor, but you can make it by hand easily. Adapted from a Rosarita recipe booklet."

Original is 4 servings
  • DRESSING
  • SALAD

Nutritional

  • Serving Size: 1 (243.7 g)
  • Calories 194.1
  • Total Fat - 14.4 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 6.4 mg
  • Sodium - 330 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 7.2 g
  • Sugars - 4.3 g
  • Protein - 5.6 g
  • Calcium - 79.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Food Procesor: Combine all dressing ingredients except pecans and blend well. Add pecans and blend so pecans are chopped, but not ground fine. This is a thick dressing, but it tosses well.

Step 2

By Hand: Dice pecans very small and combine with dressing ingredients.

Step 3

Toss with Salad: Add a little at a time, tossing in an over-sized bowl. Then transfer to serving bowl or salad plates. Store leftover dressing in fridge.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a milder onion flavor, use a sweet onion instead of a red onion.
  • Be sure to buy a ripe avocado that is dark green in color and yields slightly when pressed.

  • Substitute vegan mayonnaise for the mayonnaise for a vegan-friendly version of the dish. The benefit of this substitution is that it allows the dish to be enjoyed by those who follow a vegan diet.
  • Substitute walnuts for the pecans for a nuttier flavor. The benefit of this substitution is that it adds a different flavor profile to the dish, making it more interesting and unique.

Lemon-Cilantro Dressing Replace the mayonnaise, sour cream, lime juice, sugar, salt, and cinnamon with 1/4 cup olive oil, 1/4 cup freshly squeezed lemon juice, 1/4 cup fresh cilantro, and 1/4 teaspoon garlic powder. Blend all ingredients together until smooth.


Mint-Lime Dressing Replace the olive oil, lemon juice, cilantro, and garlic powder with 1/4 cup olive oil, 1/4 cup freshly squeezed lime juice, 1/4 cup fresh mint, and 1/4 teaspoon garlic powder. Blend all ingredients together until smooth.


Mexican Street Corn: This Mexican-style corn is the perfect accompaniment to Mexican Night Salad. It is a delicious blend of roasted corn, spicy mayonnaise, and cheese, all served on a cob of corn. It adds a great flavor and texture contrast to the salad, and is sure to be a hit with everyone.


Chili-Lime Roasted Shrimp: This flavorful and easy-to-make dish is a great complement to Mexican Street Corn. The shrimp is roasted in a chili-lime marinade, giving it a unique and delicious flavor. The shrimp can be served as a main dish or as a side, and its zesty flavor pairs perfectly with the Mexican Street Corn.




FAQ

Q: How do I make the dressing?

A: You can make the dressing either in a food processor or by hand. For the food processor, combine all dressing ingredients except pecans and blend well. Add pecans and blend so pecans are chopped, but not ground fine. For making it by hand, dice pecans very small and combine with dressing ingredients.



Q: How long will the dressing keep?

A: The dressing will keep for up to one week in the refrigerator. Make sure to store it in an airtight container.

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Fun facts:

The avocado is native to Central and South America and was first domesticated in Mexico, making it a key ingredient in this Mexican Night Salad.

The mayonnaise used in this recipe is a French condiment, but it was popularized in Mexico by French chef, Auguste Escoffier, who was a personal chef to the Mexican Emperor Maximilian I.