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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This was originally called Mexican Salad when my Grandmother found it on the back of a Fritos bag when I was a kid. The original recipe is already on the site, but we've modified it to our own tastes over the years, and made up our own dressing substitute as we can't find a kosher version of the original bottled dressing. Ingredients:
1 head lettuce, shredded |
1 red onion, chopped |
1/2 lb cheddar cheese, shredded |
12 ounces vegetarian baked beans, slightly drained |
2 cups corn chips, slightly crushed |
2 tomatoes, coarsely chopped |
1/4 cup vegetable oil |
1/4 cup red wine vinegar |
1/4 cup sugar |
1/2 cup ketchup |
1/2 teaspoon onion powder |
Directions:
1. Mix the vegetable oil, vinegar, sugar, ketchup and onion powder to make the dressing.
2. Cut and prepare all the ingredients.
3. Ideally, serve all the ingredients separately so everyone can mix their own salad (leaving off anything they don't like) and so the chips and lettuce don't get soggy in the dressing. If the salad will be eaten immediately and completely (no soggy, ruined leftovers) then it is ok to premix it in a bowl.
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