Frito Salad
Wonderful salad you serve cold with fritos You can even eat like a dip with Frito scoops
Wonderful salad you serve cold with fritos You can even eat like a dip with Frito scoops
- Carbohydrate 6.07734976958525 g
- Cholesterol 0 mg
- Fat 3.30440184331797 g
- Fiber 3.39041620608116 g
- Protein 1.73159677419355 g
- Saturated Fat 0.437385637480799 g
- Serving Size 1 1 Serving (154g)
- Sodium 250.182603686636 mg
- Sugar 2.68693356350409 g
- Trans Fat 0.23403416282642 g
- Calories 54 calories
Step-by-step
- Leave out fritos and salad dressing untill ready to serve salad dressing will make everything soggy and the fritos will get soggy and its better served fresh!!
- Mix all ingrediants in a large mixing bowl and refegerate untill ready to serve
- use fritos as scoops or crush up and mix it in I let my guest put as much salad dressing and fritos in it as they like!!
- Serve and enjoy my husband cant get enough of this recipe
Swapping canned black olives for oil-cured varieties alters the salt balance significantly, demanding careful measurement of the remaining dressings. Moisture management dictates the success of any cold salad incorporating crisp elements. Tomatoes introduce free water upon contact with salt, which rapidly breaks down lettuce rigidity. Drain canned kidney beans thoroughly through a fine-mesh strainer, then let them sit for 10 minutes to eliminate surface starches that cloud dressings. Chop iceberg lettuce into uniform one-inch squares to maximize surface area contact without inducing premature bruising.
Preserving Crunch and Texture
Corn-based chips degrade rapidly when exposed to ambient moisture. Storing dressings separately until the exact minute of consumption prevents structural failure in the base. Toss green onions and chopped tomatoes into the greens only after chilling the mixture below 40 degrees Fahrenheit. Fold crushed corn chips into individual portions rather than the main bowl to maintain structural integrity across multiple servings.
- Pat rinsed beans completely dry with paper towels before mixing to prevent watery pooling.
- Keep dressing chilled at 38 degrees Fahrenheit until service to maintain emulsion stability.
- Discard leftover dressed portions after four hours because the salt content draws out excessive vegetable moisture.
