joyce's mexican salad
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.
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prep time
cook time
method
No-Cook or Other
yield
12 serving(s)
Ingredients
- 1 large head lettuce
- 1 pound mild cheddar cheese, shredded
- 1 can (15 oz) ranch style beans, washed and drained
- 2 - tomatoes, diced
- 1/2 - onion, chopped fine
- 3/4 bottle kraft catalina salad dressing
- 1 package (medium size) fritos, crushed
- 1 - avocado (optional)
How To Make joyce's mexican salad
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Step 1Cut up lettuce. Drain and wash beans. shred cheese and dice tomatoes.
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Step 2Combine all ingredients, except Fritos.
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Step 3Chill 30 minutes to 1 hour. Add crushed Fritos just before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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