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We LOVE this salad! It is a staple on our summer dinner menu. We add black olives, onions and avocado chunks. It is TDF. Thank you for sharing this!

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UPmomto4 January 24, 2010

This is a really good salad. I added black olives other than that, made as directed and served with South of the Border Chicken.

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armymomx2 September 08, 2009

LOVE this salad! Thanks for sharing it! Have made it now numerous times for friends and family and EVERYONE has raved about it! Thanks again! Grilled chicken on it is awesome too!

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Minnesota Mama August 27, 2009

I took other reviers advice, and added some cooked chicken breast, that I diced, and added some leftover black olives. Worked out very well, and made a great side to lunch . Made for Ingredient Tag.

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weekend cooker June 11, 2013

Yummy salad! I didn't have corn, so rummaged through the cupboard and fridge and decided to add black beans and avocado slices. Made for Spring 2013 Pick A Chef.

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LainieBug March 19, 2013

Good basic recipe. We used left over corn, chopped tomatoes, and cubed cheddar. Worked out great. I might add some grilled chicken and avocado next time. Thanks for a summer go to recipe

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Tish May 31, 2011

Wonderful!! I also tweeked the ingredients a bit to suit my famiy a bit more (and to use what I had on hand) but it was great. The dressing really is the star here. I ended up only using about 3/4 of the dressing, but the leftover stayed good in the fridge for a few days and was delicious to just dip veggies in.

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lynnep May 03, 2010

I made this for a tex-mex themed night and it was a big hit. I made it exactly as written. Yummy!

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micro_ang April 08, 2010

Really easy and yummy! I browned some meat in some taco seasoning, salt, pepper, onion flakes, and cumin and placed on top of the salad along with a few slices of jalapeno. Absolutely delicious. Could probably also substitute rice for the corn chips. Soo good!

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Abbs <3 August 07, 2009

Yummily! I did use the hearts of romaine coz I had some. I also added black olives, a firm tomato (not roma), "mexicorn"--just used some canned drained whole kernel, added some splenda and green bell pepper to it..let it set in fridge overnight before making salad. Also added some green onions, red onion, bell pepper and some bacon. I had fried some hickory smoked country slab bacon earlier in the day..so I added some of that too. I layered the ingredients in a glass pan and I added the dressing just before I served the salad and was surprised that the salad was even better the second day. I would have thought the dressing being added the day prior would have made it unpalatable..not so! It was great..Thanx, GreenEyedLS, for an unusual splendid salad. TexasChef Judi Coleman!

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TexasChef Judi Coleman August 05, 2009
Southwest Salad