Cuban Chayote Salad Food

CHAYOTE SALAD RECIPE

Chayote Salad Recipe image

FAST, EASY and DELICIOUS! Mix up this salad with the next big SUPERFOOD, chayote squash. It's tasty and healthy You can make it ahead of time in just 20 minutes!

Provided by Myra

Time 20m

Number Of Ingredients 8

Ingredients

2 chayote squash
6 slices bacon ((about 1/2 of a 375g package))
1/2 cup red onion ((minced))
1 cup cheddar cheese ((grated))
1/2 cup mayo
2 tbsp sugar
2 tbsp vinegar
1/4 tsp salt

Steps:

Cook bacon* and cut into bite sized pieces.
Mince onion and put it in a bowl of cool water to reduce the onion bite. Set aside for a few minutes. Drain before using and pat dry with paper towel.
Combine dressing ingredients and set aside.
Dice chayote into bite sized pieces, shred cheese.
Combine all salad ingredients in a large bowl. Add dressing and stir well to combine.
Serve immediately or refrigerate until ready to serve.
Enjoy! :)

Nutrition Facts : Calories 194 kcal, Carbohydrate 4 g, Protein 4 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 287 mg, Sugar 3 g, ServingSize 1 serving

CUBANO SALAD

Cubano Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated garlic
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
4 radishes, thinly sliced
2 medium tomatoes, cut into wedges
1/2 head iceberg lettuce, cut into bite-sized pieces
1/2 small red onion, thinly sliced
1 small avocado, cut into chunks

Steps:

Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil.
Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado.

CHAYOTE SALAD

Chayote Salad image

Make and share this Chayote Salad recipe from Food.com.

Provided by mersaydees

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 chayotes, pitted and thinly sliced
1 serrano chili pepper, seeded and finely chopped (wear plastic gloves when handling)
1/4 cup fresh cilantro, chopped
1 small lemon, juiced and strained
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
salt
fresh ground black pepper
fresh cilantro stem (to garnish)

Steps:

Combine chayote, chile pepper, cilantro, lemon juice, oil, and vinegar in large bowl.
Toss to thoroughly coat.
Sprinkle with salt and pepper.
Garnish with cilantro springs.

Nutrition Facts : Calories 192.3, Fat 18.2, SaturatedFat 2.5, Sodium 4.5, Carbohydrate 7.8, Fiber 2.9, Sugar 2.8, Protein 1.4

CHAYOTES RELLENO

Chayotes Relleno image

Provided by Food Network

Categories side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 chayote squash, halved, seeded
2 tablespoons vegetable oil
1 onion, finely chopped
11/2 teaspoons salt
1/2 pound chopped mushrooms
2 garlic cloves, minced
2 jalapeno chilies, minced
1/2 teaspoon ground cumin
2 tomatoes, peeled, seeded chopped
1 to 2 tablespoons chopped epazote leaves or fresh oregano
1 cup dry bread crumbs
1/2 cup toasted almonds, chopped
1/2 cup grated Cotija or Parmesan cheese

Steps:

Preheat oven to 350 degrees F. Cook unpeeled squash in lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.
Heat oil in heavy large skillet over medium high heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.

CUBAN PICADILLO

Cuban Picadillo image

Cuban Picadillo is an easy ground beef dish with garlic, bell peppers, sliced green olives and tomatoes served over rice.

Provided by Sabrina Snyder

Categories Main Course

Time 30m

Number Of Ingredients 12

Ingredients

1 1/2 pounds ground beef
1/2 teaspoon kosher salt
1/4 coarse ground black pepper
1 teaspoon cumin
1/2 yellow onion (chopped)
2 cloves garlic (minced)
2 roma tomatoes (chopped)
1/2 green bell pepper (chopped)
2 tablespoons cilantro (chopped)
3/4 cup tomato sauce
1 bay leaf
1/4 cup green olives (sliced)

Steps:

Add beef, salt and pepper to a large skillet on medium high heat and cook until no longer pink.
Add the rest of the ingredients, cover and simmer on low heat for 20 minutes.

Nutrition Facts : Calories 227 kcal, Carbohydrate 5 g, Protein 24 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 519 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving