MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
- For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
EVERYDAY MEXICAN SALAD
This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.
Provided by Ali
Time 15m
Number Of Ingredients 13
Steps:
- Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
- Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!
SOUTHWESTERN CHOPPED SALAD WITH CILANTRO-LIME DRESSING
Steps:
- Make the dressing: Blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I like the addition of a little cumin, and also agave to sweeten.)
- Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
- Place all salad ingredients in a large bowl.
- Toss with desired amount of dressing.*
Nutrition Facts : Calories 336 kcal, Carbohydrate 43 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, Fiber 13 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING
A colorful nutrient packed salad! Healthy and delicious, this is a vegetarian salad and can be vegan by using avocado instead of yogurt(love this!) :D Enjoy! Adapted from the Garden Grazer.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Finely chop romaine, bell pepper, tomatoes, and green onions.
- Place all ingredients in a large bowl and stir to combine.
- Toss with desired dressing.
- Cilantro Dressing:.
- Puree all ingredients in a blender or food processor until smooth.
- Taste and adjust seasonings if necessary.
- Makes about 3/4 cup.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.
Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
CHOPPED SALAD WITH CILANTRO-CUMIN DRESSING
For a light meal that's tossed with a can of sweet corn, smooth black beans, and mild green chilies!Simply marinate these nourishing pantry ingredients with vinegar, fresh cilantro and spicy cumin. This flavorful combination - full of veggies - will leave you wanting more.
Provided by cannedfood
Categories < 30 Mins
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl.
- Whisk the oil, vinegar and cumin in a separate smaller bowl. Pour the dressing over the vegetables and stir until thoroughly coated. Let stand 15 minutes to blend the flavors, or refrigerate up to 2 hours before serving.
- To serve, spoon the salad onto a bed of lettuce or greens.
- Nutritional Information Per Serving: Calories 110; Total Fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrate 10g; Fiber 3g; Protein 3g Vitamin A 10%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV.
- * Daily Value.
Nutrition Facts : Calories 120.4, Fat 6.2, SaturatedFat 0.9, Sodium 13.6, Carbohydrate 14.4, Fiber 3.6, Sugar 1.4, Protein 3.6
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- Combine all dressing ingredients in a wide mouth jar and blend with a handheld immersion blender until smooth. If you don't have an immersion blender, use a food processor or blender and process until smooth. Add a few tablespoons of cold water if necessary, to "loosen up" the dressing as needed until you've come to your desired consistency. Cover and refrigerate until ready to serve.
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