Mixed Salad with Mayo Dressing
I love vinegar-lemony dressings, but I do crave sometimes a good creamy mayo based salad. The salad here is full of fresh flavors and bright colors. It includes torn romain lettuce, shredded red cabbage, cherry tomatoes, cucumbers, black beans, corn, avocados, carrots and a creamy mayo dressing that delectably coats the veggies and ties the flavors together.
The salad is quick and easy to make and can be made in less than 20 minutes. It is great to serve a hungry crowd. Try it at your barbecue party or even at your outdoor meal. Happy eating!
If you are following a low carb diet, omit the corn and reduce the amount of carrots and beans!
If you are following a gluten-free diet, make sure to use a gluten free mayonnaise
- 1 cup red cabbage, shredded
- 11/2 cups of romain lettuce, shredded
- 1 cup of canned black bean, drained
- 4 cucumbers, sliced into discs
- 3 medium sized carrots, peeled and roughly shredded
- A handful of cherry tomatoes
- 1 cup canned corn, drained
- 1 medium sized avocado, peeled, pitted and cut into wedges
- ¾ cup mayonnaise
- ¼ cup water
- 1 teaspoon garlic powder
- 1 table spoon white vinegar
- A dash of salt
- A pinch of freshly grated black pepper
- 1 tablespoon olive oil
- In a large serving bowl, arrange the salad ingredients in sections as shown in the picture above.
- For the dressing: Whisk well the mayonnaise, olive oil, vinegar and garlic powder; season with salt and black pepper. Drizzle the dressing and mix just upon serving. Enjoy!
Pour the dressing and mix just right before serving.
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