Monday, October 24, 2011

Mexican Salad

Mexican Salad
Originally uploaded by Lakenvelder

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3 tablespoon vingar
1/3 cup vegetable or olive oil
1 teaspoon kosher salt
1 can (8) oz potatoes; drained
1 can (8 oz.) carrots; drained
1 can (8 oz.) cut green beans; drained
1 can (8 oz.) black olives; drained
3 tablespoon cilantro (fresh); snipped
1 medium cucumber; sliced
1 small tomato; cut into wedges
10 leaves romaine and iceberg; torn into large pieces


Mix together the vinegar, oil and salt. Add the can vegetables and toss
carefully. Place the lettuce on the serving plate or into one large bowl.
Toss the cilantro with the vegetable mixture and place on top of lettuce.
Top with the cucumber and tomatoes.

Notes: Modified recipe from Betty Crocker's Internatonal Cookb

Yield: 6-8 servings

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NYC Nutrilink: N2808^11205,N3067^11529,N0^00000

** Exported from Now You're Cooking! v5.88 **

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