The Canola Info Virtual Kitchen
Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
one of the best salads I've ever had. Added jalepenos and avacado to teh salad, and used olive oil, a little white vinegar and a glop of sour cream to make the dressing thicker, it was PERFECT!
I found this recipe a couple of months ago and made it in April for my Bunko group of 12 women! It was a super hit and they all wanted the recipe. The dessing makes the salad hands down!! We wil...
Then let me be the first reviewer. I customized up to 42 servings and served it on a large tray in a buffet line with some other mexican dishes. Made it pretty much as stated in the recipe. I...
This was delicious! If you wanted to, you could substitute the salad ingredients to suit you (think avocado, etc.). This went great with our Mexican themed night. Ole!
We have made this quite often for a variety of outings. It is well received at every outing. Healthy, yummy and beautiful:)
The dressing was fresh, light and delicious! I used parsley instead of cilantro, simply because I don't like cilantro. I'll make this again.
This turned out well! Loved the dressing. It was light and tasty, and all the ingredients were something I always have on hand. I would definately make this again!