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Crunchy Mexican Side Salad
Makes 4 servings (1 cup each)
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Image © Publications International, Ltd.
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Crunchy Mexican Side Salad
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Ingredients
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3
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cups romaine and iceberg lettuce blend
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1/2
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cup grape tomatoes, halved
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1/2
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cup peeled and diced jicama
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1/4
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cup sliced ripe olives
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1/4
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cup ORTEGA® Sliced Jalapeños, quartered
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2
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tablespoons ORTEGA Taco Sauce
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1
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tablespoon vegetable oil
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1/8
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teaspoon salt
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Crushed ORTEGA Taco Shells (optional)
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TOSS together lettuce, tomatoes, jicama, olives and jalapeños in large bowl.
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COMBINE taco sauce, oil and salt in small bowl. Stir with a fork until blended.
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POUR dressing over salad; toss gently to coat. Top with taco shells, if desired.
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Note
ORTEGA® Sliced Jalapeños are available in a 12-ounce jar. They are pickled, adding great flavor and crunch to this salad.
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© Ortega®, A Division of B&G Foods, Inc.
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Click here for printable version