"Thurman" > wrote in message
...
> It seems that up until about ten years ago, every Mexican
> restaurant in Texas served a side salad of just iceberg
> lettuce, tomato and onion. Apparently, as a cost reduction,
> that disappeared.
>
> It seemed incongruous that the salad dressing was 'ranch,
> Italian, thousand island, etc.' I started asking the
> waiters, owners or anyone in a Mexican restaurant what their
> mother served on salads. It drew a lot of blank stares, but
> never an answer.
>
> If green salad was served in Mexican households, was there a
> dressing?
>
> What would be considered "authentic".


go he click on venduras
http://mexico.udg.mx/cocina/cocinamex.html

ENSALADA MIXTA (mixed salad)

Ingredients:
½ avocado
¼ oil cup
¼ vinegar cup
1 teaspoon of salt
¼ pepper teaspoon
6 leaves of Roman lettuce
6 leaves of lettuce orejona
1 sliced zuccini very thin
½ sliced onion very thin
½ pepper in thin slices
3 stems of tender celery sliced
6 mushrooms sliced

Procedu To grind in the mixer the 5 first ingredients of the dressing.
To put vegetables accommodated in a ensaladera and to bathe them with the
dressing.