mexican chopped salad

Last night for supper, we had tacos, tortilla chips with sour cream / salsa, and a Mexican chopped salad. The salad was delicious and we’ll be making it again. It’s especially nice right now when tomatoes and cucumbers are so plentiful from the garden.

Mexican Chopped Salad

You can follow the above link to see the original recipe. I used that as a pattern, but changed a few things.

Instead of Iceberg and Romaine lettuces, I used spinach. My lettuce was a bit wilty, so out it went. The spinach was fresh, so I used that.

Left out the onions. DH is allergic. I know…makes cooking painful sometimes. I *can* add dry onion in small amounts to some recipes, but that’s about it. I didn’t add any to the salad.

I didn’t measure the tomatoes or cucumbers. Just put some in. I cut up four tomatoes a smidge smaller than tennis balls and used a medium sized cuke. Peeled it, discarded the seeds, and diced it.

And I didn’t add the chips. We were having chips on our plates anyway. But they would have been great in the salad, too.

I also added about 2 teaspoons of finely crumbled Feta cheese. A delicious addition!

I don’t like cilantro, so I added some parsley to the dressing. The dressing was great. I halved it and it was plenty for our salad. The dressing was very good. You could use lemon juice instead of lime, if that’s what you have, but the lime is nice.

So you see, I changed a lot, but basically, it’s almost the same. 🙂


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