Joyce's Mexican Salad

Joyce's Mexican Salad

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Claudia McClaran

By
@cjmcclaran

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Joyce Pogue.

Rating:

☆☆☆☆☆ 0 votes

Serves:
12
Method:
No-Cook or Other

Ingredients

  • 1 large
    head lettuce
  • 1 lb
    mild cheddar cheese, shredded
  • 1 can(s)
    (15 oz) ranch style beans, washed and drained
  • 2
    tomatoes, diced
  • 1/2
    onion, chopped fine
  • 3/4 bottle
    kraft catalina salad dressing
  • 1 pkg
    (medium size) fritos, crushed
  • 1
    avocado (optional)

How to Make Joyce's Mexican Salad

Step-by-Step

  1. Cut up lettuce. Drain and wash beans. shred cheese and dice tomatoes.
  2. Combine all ingredients, except Fritos.
  3. Chill 30 minutes to 1 hour. Add crushed Fritos just before serving.

Printable Recipe Card

About Joyce's Mexican Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Mexican



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