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    You are in: Home / Recipes / California Salad Recipe
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    California Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    AbbaGav's Note:

    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.

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    Units: US | Metric


    1. 1
      Mix the vegetable oil, vinegar, sugar, ketchup and onion powder to make the dressing.
    2. 2
      Cut and prepare all the ingredients.
    3. 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.

    Ratings & Reviews:

    • on April 09, 2012


      I love taco salads but have never used baked beans in them. I really wanted to make this, but I didn't have any lettuce... so I used brown rice as a base, and followed the rest of the recipe. I really appreciated the recipe of the dressing! I did add a bit more vinegar to make the dressing more tangy. The result was a delicious lunch that I know I'll make often! Thanks for posting, AbbaGav-

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for California Salad

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 364.1
    Calories from Fat 198
    Total Fat 22.1 g
    Saturated Fat 9.2 g
    Cholesterol 39.7 mg
    Sodium 673.0 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 4.0 g
    Sugars 19.9 g
    Protein 13.8 g

    The following items or measurements are not included:

    corn chips

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