Easy Fiesta Salad Recipes

Steps:

• Layer the lettuce with rice, tomatoes, black beans & cheese. Top with any other optional items. Douse in dressing. I love this dressing and don't think you can ever have too much! Enjoy!

Steps:

• 1. Brown ground beef in a large skillet over medium heat, until no longer pink; drain and return to skillet.
• 2. Stir in garlic, 3/4 cup water, onion soup mix and chili powder, simmer for 6-7 minutes or until liquid evaporates. Remove from heat.
• 3. Cut avocados in half. Scoop pulp into a bowl, mash with a fork until just slightly chunky.
• 4. Stir in onion dip and lemon juice.
• 5. Crush half of tortilla chips.
• 6. Spread crushed chips even in 8 dishes; top with salad greens, meat mixture and avocado mixture.
• 7. Sprinkle with cheese. Garnish with pico de gallo or salsa if desired.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Steps:

• Prepare lettuce as usual for salad.
• Drain and rinse beans and add to lettuce.
• Add shredded cheese, tomatoes, and salad dressing.
• Chill for at least 4 hours.
• Add crushed Fritos just before serving.

Steps:

• In a large bow, combine the vegetables; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon.