Mexican Side Salad with Queso Fresco

Two spoons in a bowl of Romaine Salad with Queso Fresco.

5 from 1 vote

Mexican Side Salad with Queso Fresco

This Mexican side salad with queso fresco is everything you want alongside tacos, enchiladas, grilled chicken, or steak: fresh, crunchy, tangy, and just rich enough from the cheese to feel satisfying. It comes together quickly, uses simple ingredients, and manages to feel festive without trying too hard — which is kind of the dream for a side dish.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Servings: People

Author: Katie Workman

Cost: $8

Ingredients

For the Dressing

1 tablespoon rice vinegar
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
1 tablespoons minced shallots
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper (to taste)

For the Salad

6 cups slivered romaine lettuce
1 cup thinly sliced celery
½ Vidalia onion (very thinly sliced)
1 red bell pepper (thinly sliced)
½ cup slivered jicama (optional)
1 cup crumbled queso fresco

Instructions

In a small bowl or container, combine the rice vinegar, lime juice, olive oil, shallots, mustard, and salt and pepper. Stir or shake to combine.
In a large bowl, combine the lettuce, celery, onion, bell pepper, and jicama if using, then add the dressing and toss to combine. Transfer to a serving bowl, and sprinkle over the queso fresco.

Notes

You can make the dressing several days ahead of time. Shake well before adding to the salad. Dress right before serving.

Nutrition