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joyce's mexican salad

cjmcclaran avatar
Recipe by
Claudia McClaran
@cjmcclaran
Lawton, OK

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Joyce Pogue.

yield 12 serving(s)
method No-Cook or Other

Ingredients For joyce's mexican salad

  • 1 lg
    head lettuce
  • 1 lb
    mild cheddar cheese, shredded
  • 1 can
    (15 oz) ranch style beans, washed and drained
  • 2
    tomatoes, diced
  • 1/2
    onion, chopped fine
  • 3/4 bottle
    kraft catalina salad dressing
  • 1 pkg
    (medium size) fritos, crushed
  • 1
    avocado (optional)

How To Make joyce's mexican salad

  • 1
    Cut up lettuce. Drain and wash beans. shred cheese and dice tomatoes.
  • 2
    Combine all ingredients, except Fritos.
  • 3
    Chill 30 minutes to 1 hour. Add crushed Fritos just before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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