Tex-Mex tomato salad

1

PREP TIME

15 min

Makes

6 to 8 servings


Ingredients

  • 1 small head romaine lettuce
  • 4 large tomatoes
  • 1/3 cup light mayonnaise
  • 1 to 2 garlic clove , minced
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 4 green onions , thinly sliced
  • 1 cup grated Monterey Jack , or mozzarella
  • 2 cups corn chips

Instructions

  • Wash, dry and tear lettuce or cut into bite-size pieces. Place in a salad bowl. Seed and coarsely chop tomatoes. In another bowl, stir mayonnaise with 1 minced garlic clove, chili powder and cumin. Taste and add more garlic, if you like.
  • Stir tomatoes into mayonnaise mixture. Toss with lettuce. Add green onions and cheese and toss. Taste and add a sprinkling of chili powder or cumin, if needed. If corn chips are large, break into bite-size pieces. Sprinkle into salad and serve.

Nutrition (per serving)

  • Calories
  • 157,
  • Protein
  • 5.8 g,
  • Carbohydrates
  • 12.6 g,
  • Fat
  • 10.1 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 205 mg.

Corn chips give crunch to our Mexican salad. It’s great for a barbecue.