Mexican Meat And Vegetable Salad

Serves: 6
Total Calories: 926


Marinated Vegetables:
4 tomatoes peeled, seeded, and coarsely chopped
1 cucumber pared, seeded, and coarsely chopped
8 green onions minced
1 1/2 cups vegetable oil
1/3 cup white vinegar
1 clove garlic minced
1 (8-ounce) can mild taco sauce
2 tablespoons green chilies chopped
1/4 cup sugar
1/2 teaspoon oregano dried, crushed
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
5 tomatoes peeled and cut into wedges
Crisp iceberg lettuce leaves
1/3 pound ham cut into julienne strips
1/3 pound turkey cooked white meat or chicken, cut into julienne strips
1/3 pound jarlsburg cheese cut into julienne strips
3 eggs hard-cooked, cut into quarters
1/2 cup olives pitted


Place chopped tomatoes, cucumber, and green onions in glass container. In blender or food processor, blend vegetable oil, vinegar, garlic, taco sauce, chilies, sugar, oregano, celery seed, salt, and pepper. Pour marinade over chopped vegetables and refrigerate, covered, for several hours or overnight. Two hours before serving, carefully stir tomato wedges into marinade mixture.

To serve, arrange lettuce leaves in serving dish. Using slotted spoon, place marinated vegetables on lettuce leaves. Surround with meats, cheese, eggs, and olives. Pass remaining marinade separately.

Nutritional Facts:

Serves: 6
Total Calories: 926
Calories from Fat: 579

This Mexican Meat And Vegetable Salad recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.

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