Cilantro Salad Food

CUCUMBER AND CILANTRO SALAD

Steps:

• Peel the cucumbers and slice off the ends.
• Cut each cucumber in half and then cut those pieces in half length ways.
• Using the tip of a small spoon, carefully scrape out the seeds from each half of cucumber.
• Slice the halves into 4 long pieces and then cut into dice. Add to a bowl.
• Add the chopped cilantro, red pepper flakes, salt, and black pepper.
• In a separate smaller bowl whisk together the lime juice, olive oil, salt, and black pepper.
• Add the dressing to the cucumber mixture and toss gently but making sure to coat all of the cucumber.
• Transfer to a serving platter and serve at once or store covered in the refrigerator until ready to use.

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

Steps:

• Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

CILANTRO PESTO PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F.
• For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.
• For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.
• For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.

CILANTRO SALAD

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.

CILANTRO SALAD

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.

CILANTRO LIME VINAIGRETTE

Steps:

• Place the first ingredients in blender. While processing, gradually add oil in a steady stream.

CILANTRO SALAD DRESSING

Steps:

• Place all ingredients in a blender; cover and process until blended. Refrigerate, covered, until serving.

DELICIOUS CILANTRO CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
• Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
• Cover and refrigerate for about 1 hour. Serve chilled.

WOOD EAR AND CILANTRO SALAD

Steps:

• Place mushrooms in a large bowl and pour in boiling water to cover. Let soak, adding more hot water if needed, until floppy but still sturdy, about 1½ hours.
• Meanwhile, place goji berries in a small bowl and pour in cold water to cover. Let soak until just softened, about 30 minutes, then drain.
• Drain mushrooms, wrap in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from mushrooms and tear into smaller pieces if large. Wipe out bowl and place mushrooms back into bowl. Add goji berries and toss to combine.
• Whisk garlic, oil, vinegar, and ¾ tsp. salt in a small bowl. Drizzle dressing over mushroom mixture and toss to coat. Let sit 10 minutes, then toss again. Taste and season with more salt and/or vinegar if needed. Let sit at room temperature at least 1 hour and up to 6 hours (cover and chill if holding longer than 1 hour).
• Just before serving, add chiles and cilantro and toss to combine.

CILANTRO RICE SALAD

Steps:

• Cook rice according to package directions, either on stove top or in rice cooker.
• Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
• Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
• Fold tomatoes, onion, cilantro and olives into the cooled rice.
• Add vinaigrette and toss to combine.
• Add salt and pepper to taste.
• **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
• Makes a nice lunch!

CILANTRO DRESSING FOR SALADS

Steps:

• Using your steel knife in the food processor mix garlic and salt; process until it is a paste.
• Add cilantro and parsley; process to a fine mince.
• Add vinegar; process for 10 seconds.
• Add oil in a slow steady stream with the processor on.
• Add hot pepper sauce (to match your taste) and a pinch of sugar.
• Chill the dressing for several hours in a glass jar; shake to combine before using.