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Lettuce Frito Salad in a wood bowl next to a grey and white striped towel with a metal tongs
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5 from 5 votes

Lettuce Frito Salad

A delicious Lettuce Salad Layered with Corn Chips, Bacon, Cranberries and Topped with a Tangy Poppy Seed Dressing!
Prep Time20 mins
Total Time20 mins
Course: Side Dish
Cuisine: Salad
Servings: 12
Calories: 582kcal
Author: Julie Evink



  • 3/4 c. canola oil
  • 1/4 c. cider vinegar
  • 1/4 c. mayonnaise
  • 2 Tbsp prepared yellow mustard
  • 1/2 tsp salt
  • 3/4 c. sugar
  • 2 Tbsp chopped onion
  • 3/4 tsp poppy seeds


  • 12 c. chopped lettuce
  • 9.25 oz package corn chips we prefer Fritos
  • 1 c. bacon bits
  • 1 c. shredded mozzarella cheese
  • 8 oz package dried cranberries


  • Make dressing by combining oil, vinegar, mayonnaise, mustard, salt, sugar and onion in blender. Cover; process until smooth in blender. Stir in poppy seeds. 
  • Place salad ingredients in large bowl; toss with dressings. Serve immediately. 



  • If not serving immediately store in fridge in airtight container. Add dressing and toss before servings. 
  • If not serving all at once just take the amount you would like to eat out and top that with dressing. Store the rest of the salad and dressing in fridge. 


Serving: 1 | Calories: 582kcal | Carbohydrates: 52g | Protein: 14g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 762mg | Potassium: 492mg | Fiber: 5g | Sugar: 32g | Vitamin A: 1330IU | Vitamin C: 6.8mg | Calcium: 186mg | Iron: 1.7mg