South of the border salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head romaine lettuce | |
| 8 | larges | Radishes |
| 8 | larges | Mushrooms |
| 1 | Avocado | |
| 1 | Cucumber | |
| 1 | large | Ripe tomato |
| 3 | Peaches | |
| Salt & black pepper | ||
| Grated cheddar cheese | ||
| ½ | cup | Taco sauce |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | Salad oil |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Paprika |
| 1 | tablespoon | Diced chilies |
| 1 | tablespoon | Minced parsley |
| 1 | teaspoon | Minced cilantro |
Directions
DRESSING
Dressing: Combine taco sauce, vinegar, lemon juice, oil, paprika, chilies, parsley & cilantro together in a jar with a tight-fitting lid & shake until well mixed. Salad: Tear lettuce in bite-sized & pieces put in large salad bowl. Top with radishes, mushrooms, avocado, cucumber, tomatoes & peaches.
Toss together gently. Pour on dressing. Toss again gently. Top with cheese, salt & pepper. Serve.
Approximately 6-8 minutes.
Per serving (excluding unknown items): 1094 Calories; 83g Fat (63% calories from fat); 23g Protein; 89g Carbohydrate; 0mg Cholesterol; 608mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2014 Converted by MM_Buster v2.0l.
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