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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Mexican Meat And Vegetable Salad |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Meat And Vegetable Salad recipe on the web!!Marinated Vegetables: _ tomatoes peeled, seeded, and coarsely chopped _ cucumber pared, seeded, and coarsely chopped _ green onions minced _ 1/2 cups vegetable oil ___ cup white vinegar _ clove garlic minced _ 8-ounce can mild taco sauce _ tablespoons green chilies chopped ___ cup sugar ___ teaspoon oregano dried, crushed ___ teaspoon celery seeds ___ teaspoon salt ___ teaspoon black pepper freshly ground _ tomatoes peeled and cut into wedges Crisp iceberg lettuce leaves ___ pound ham cut into julienne strips ___ pound turkeys cooked white meat or chicken, cut into julienne strips ___ pound jarlsburg cheese cut into julienne strips _ eggs hard-cooked, cut into quarters ___ 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. Carrot Salad Chicken Chow Mein Salad Crisp Spinach Salad Gypsy Salad Italian Whole Meal Salad Mexican Meat And Vegetable Salad Tuna And Fruit Salad Turkey-Mandarin Orange Salad |
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