Mexican Chopped Salad With Honey-Lime Dressing

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Total Time
20mins
Prep
20 mins
Cook
0 mins

I love finding lighter side dishes to go with Mexican or southwestern dishes. This one was in Self magazine.

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Ingredients

Nutrition

Directions

  1. Put all salad ingredients in a bowl and toss lightly.
  2. Mix dressing ingredients well in separate bowl and pour over salad. Toss well.
Most Helpful

4 5

The salad ingredients were amazing; the crunch of the jicama is genius (I julienned it instead of dicing). I thought the dressing lacked a little pop. Wait, I left out the jalapenos so it's not really fair to judge... but either way, I'll be making it again, albeit with a wee bit of tweaking of the dressing.

4 5

I followed the recipe only for the dressing, and made a salad of some of the ingredients - just what I had on hand. The salad with all the ingredients looks delicious and I will remember to try it! The dressing was easy to make and unique. I am not sure I liked the sweet flavor from the honey. Next time I will omit the honey and see how I like it. I do like having a unique variation on vinaigrette that pairs nicely with a Mexican meal.

5 5

WOW! This was incredible! I plan on making this again and again! I had already made a salad similar to this when I started searching food.com for a Mexican type salad dressing without dairy. I decided to give this one a try. It was VERY good! My husband doesn't care for hot and thought it was a little spicy. I didn't notice the spicy. So, if you don't like things spicy go light on the jalapeno or none at all. Next time I make this I might add some brown rice.