CILANTRO CAESAR SALAD
I created this recipe one day and it has been a family favorite ever since! Everyone loves this salad, but you must like cilantro.
Provided by Jennifer Christine
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a blender or food processor blend Caesar Dressing, rinsed cilantro (stems and all!), chili sauce and the lime juice. Blend for 2 minutes or until completely blended and green. If you can, let it sit in the refrigerator for a couple hours or more so the flavors come out.
- Chop the romaine into bite-size pieces and put into a large bowl. Throw in thawed corn, red onion and rinsed beans. Crunch up the chips so they are in smaller pieces, but don't add the chips to the salad until you are right about to serve it.
- Once you are about to serve it add the dressing and the chips and toss together.
Nutrition Facts : Calories 419.4, Fat 34.2, SaturatedFat 5.2, Cholesterol 1.5, Sodium 673.1, Carbohydrate 25.5, Fiber 10.2, Sugar 5.7, Protein 8
CILANTRO SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk all the vinaigrette ingredients together in a small bowl. Season, to taste, with salt and freshly ground black pepper.
- In a salad bowl, combine all the salad ingredients. Add a little bit of the vinaigrette and toss to coat. Serve the remaining vinaigrette on the side.
ULTIMATE CAESAR SALAD
Steps:
- Preheat the oven to 350 degrees F.
- For the dressing: Combine the lemon juice, anchovies, mustard, garlic, Worcestershire sauce, 1/2 teaspoon salt and a generous grind of black pepper in a mini-food processor and process until smooth. With the machine running, add the olive oil in a slow, steady stream to make a smooth, slightly thick dressing.
- For the croutons: Heat the olive oil in a small skillet over low heat. Add the garlic and cook, stirring occasionally, until it is golden and begins to soften, 5 to 6 minutes. Let cool, then remove and discard garlic.
- Put the focaccia in a large bowl and drizzle with the garlic oil. Season with 1/2 teaspoon salt and several grinds of black pepper and toss well to coat all of the cubes in oil. Spread on a baking sheet and toast, tossing halfway through, until the croutons are lightly golden and crisp, about 12 minutes. Let cool.
- To assemble: When ready to serve, put the romaine in a large serving bowl and sprinkle with the grated Parmigiano-Reggiano. Add the croutons, drizzle with the dressing and toss well. Season with salt and pepper, if necessary. Use a vegetable peeler to shave shards of Parmigiano-Reggiano over the salad, toss gently again, and serve immediately.
MEXICAN CAESAR SALAD
Wonderfully different salad! Great topped with grilled steak or chicken or as part of a Mexican themed dinner...
Provided by dukeswalker
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place all dressing ingredients except cilantro, mayo and water in a blender or food processor. blend approx 10 sec., then add cilantro and blend until smooth.
- Place mayo & water in a glass jar or bowl and shake or whisk until combined - add the blended ingredients and mix thoroughly. Place in an airtight container and refrigerate, will keep for 3 days.
- Cut tortillas into match sized sticks. Heat oil in saute pan over med-high; fry tortillas until crisp. Remove with slotted spoon and drain on paper towels. Set aside.
- Tear lettuce into bite size pieces, toss in large bowl with half of the crumbled cheese, roasted peppers, pepitas and as much salad dressing as you wish. Top with the remaining cheese, roasted peppers, pepitas and fried tortilla strips.
- NOTE***Cojita is a hard cheese, similar to parmesan, found in some grocery stores and most mexican markets. To make assembly easier I often use crumbled tortilla chips. I also buy the jarred roasted red peppers packed in water & already roasted pepitas - I'm too lazy to roast my own! I've also subbed shelled, roasted sunflower seeds for the pepitas - and it was ok (not as good as the pepitas).
Nutrition Facts : Calories 434.4, Fat 36.4, SaturatedFat 7.5, Cholesterol 16.6, Sodium 397.6, Carbohydrate 21, Fiber 5.5, Sugar 5, Protein 11.5
CAESAR SALAD WITH CILANTRO AND GREEN CHILE DRESSING
Nice twist from the usual Caesar. Green chiles give this salad a lightly spicy south of the border flavor!
Provided by Allrecipes Member
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- PLACE cilantro, mayonnaise, vegetable oil, chiles, vinegar, cheese, garlic, salt and pepper in food processor or blender; cover. Process until coarsely chopped. Cover; refrigerate for 1 hour or until flavors are blended.
- COMBINE lettuce, croutons, chiles and cheese in large bowl. Add 1/2 cup dressing; toss well to coat. Store unused dressing in refrigerator for up to one week.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 12.3 g, Cholesterol 21.1 mg, Fat 42 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 616.9 mg, Sugar 2.3 g
CILANTRO SALAD
Categories Salad Citrus Ginger Leafy Green Low Carb Curry Spring Lemongrass Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 5
Steps:
- Whisk first 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens and cilantro in large bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper.
CREAMY CILANTRO SALAD DRESSING
This is my best take on the dressing that is used in the El Torito restaurants in southern California. Be sure to toss some roasted pepitas and crumbled Cotija or Manchengo cheese on top of your salad for the full effect!
Provided by Jim M
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
- Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 1.6 g, Cholesterol 6.7 mg, Fat 19.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 145.1 mg, Sugar 0.4 g
HAM CAESAR SALAD
"One bite, and you'll fall in love with this combo! Serve with fresh iced tea and banana splits for a casual menu that won't heat up your kitchen." Mary Ann Schlabach - Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a serving bowl, combine the salad mix, nectarines, ham, cilantro, croutons and cheese. In a small bowl, whisk the dressing ingredients; drizzle over salad.
Nutrition Facts : Calories 326 calories, Fat 22g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 1108mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
CILANTRO COUSCOUS SALAD
Since this serves 12, I always make it for potlucks, and this salad is always appreciated. My 11 year old daughter liked it so much we served it at her birthday tea party.-Cindy Gifford, Cedar City, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 8
Steps:
- Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.
Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 215mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
TEXAS CAESAR SALAD
Categories Salad Food Processor Leafy Green Tomato No-Cook Corn Summer Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 16
Steps:
- Purée first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.
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- Once the chile has cooled, gently removed the charred skin with a knife. Remove the seeds and cut into 3 sections.
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