Mexican Salad

READY IN: 15mins
Recipe by mollypaul

A zesty twist on an old favorite from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by PaulaG

A nice salad to serve with a Mexican themed dinner. I used 2 green bell peppers, 2 medium tomatoes and only a few onion slices for 4 individual servings sitting on top of red leaf lettuce. I decided to use a white wine vinegar which had just the right amount of tartness. I did add a couple of avocado slices to the finished salads. Thanks Molly!

Ingredients Nutrition


  1. Slice or chop peppers, onions and tomatoes; arrange attractively on lettuce leaves.
  2. Dice bacon and fry until crisp; add chili powder, salt and vinegar and bring to the boil.
  3. Pour over salad and serve at once.

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