Mexican Salad is the perfect salad for your 4th of July celebration. I remember when this salad first made an appearance on my Mother's table in the early 70's.
There are several variations of the scrumptious salad. Some people add taco meat to their recipe, but Mother never did. We always used iceberg lettuce, purple onion, tomatoes, Ranch Style Beans, cheddar cheese, Doritos Corn Chips, and the star of the recipe -- Classic Catalina Salad Dressing!
This is an easy and quick salad to make. You can have all the vegetables chopped and ready in the salad bowl in the fridge, and just before serving, add the cheese, chips and the Catalina Salad Dressing.
I really like to refrigerate the salad dressing at the same time that the salad is chilling before serving.
That way, the salad is nice and cold when served.
You notice the bowl? It is an old Tupperware bowl that came with two matching salad servers and lid that I bought in the 70's. I still serve my salads in it today along with a big green bowl with a lid.
Do you have any old Tupperware bowls? They are the best!
Hope you make this salad for your July 4 celebrations. Be sure to have fun with your family and friends and above all, stay safe!
Mexican Salad
www.cookingwithk.net- Ingredients:
1 large head iceberg lettuce, washed and chopped
2 tomatoes, chopped
1 purple onion, chopped
1 15.5 can Ranch Style Beans, drained and rinsed
12 oz. cheddar cheese, grated
1 large (12 oz.) Bag Doritos Corn Chips, broken into pieces
24 oz. Bottle Classic Catalina Salad Dressing, chilled
In a large bowl, add lettuce, tomatoes, onions, and beans; Toss and refrigerate before serving.
Remove from the refrigerator. Add cheese, chips, and dressing.
Mix well by folding all ingredients together, being sure not to break up the chips to much and mashing the vegetables.
Cook's Note: Taco meat can be added and any substitutions can be made to your liking.
