CUBANO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
KICKED-UP CUBAN SALAD
Steps:
- For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
- For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.
QUICK AMBROSIA FRUIT SALAD
I start this with plenty of fruit, add the yogurt for dressing, then mix in just enough marshmallows and coconut so it tastes like the fresh and creamy version I grew up with. It's a well-loved recipe in my home now. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Chill until serving.
Nutrition Facts : Calories 191 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 48mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
COLUMBIA'S ORIGINAL "1905" SALAD
1905 is the year that the Columbia Restaurant was founded in the Ybor City section of Tampa, Florida. At this legendary restaurant, this wonderful salad is tossed at your table. Don't forget to have some warm Cuban bread and sweet cream butter to serve along with this delicious salad.
Provided by Alan in SW Florida
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toss together all salad ingredients in a large bowl, except Romano cheese.
- Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.
- Add dressing to salad and toss well. Add Romano cheese and toss one more time.
Nutrition Facts : Calories 364.3, Fat 33.9, SaturatedFat 7.1, Cholesterol 24, Sodium 475.2, Carbohydrate 7.2, Fiber 2, Sugar 3.4, Protein 9.8
CUBAN POTATO SALAD
Make and share this Cuban Potato Salad recipe from Food.com.
Provided by Gay Gilmore
Categories Potato
Time 12h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel (or not) the potatoes and boil with a good bit of salt.
- Drain and then cube when cool.
- Add salad ingredients to potatoes.
- Mix Dressing ingredients and then toss with salad ingredients& potatoes.
- Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.
CUBAN SALAD
Cuban salads typically are refreshing, yet uncomplicated, and they're always a nice addition to what often can be a heavy Cuban meal. Served with a loaf of crusty Cuban bread isn't a bad idea either!
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
- Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
- Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.
Nutrition Facts : Calories 536.1 calories, Carbohydrate 33.8 g, Fat 43.7 g, Fiber 16.1 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 384.7 mg, Sugar 8.9 g
EASY CUBAN SALAD
This refreshing salad relies on a few ingredients and the addition of a brightly flavored citrus dressing.
Provided by Bibi
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
- Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
- Serve dressed, tossed salads on individual salad plates.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 7.7 g, Fat 17.9 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 299.9 mg, Sugar 2.7 g
CUBAN-STYLE TILAPIA SALAD
Betty Crocker Cookbook for Women shares a recipe! What's for dinner? How about a main-dish salad with good-for-you fish. You can have this one on the table in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 1-cup glass measuring cup, beat all dressing ingredients with wire whisk.
- Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons lime juice and the seasoned salt. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
- Meanwhile, on each of 4 plates, arrange 1 cup salad greens. Divide pineapple among plates. Place fish on or next to greens. Sprinkle greens and fish with mint. Serve with dressing.
Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 12 g, TransFat 0 g
CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)
Provided by Maricel Presilla
Categories Salad Side Christmas Lunch Tropical Fruit Pineapple Avocado Watercress Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preparing the Watercress
- Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
- Broiling the Pineapple
- Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
- Preparing the Dressing
- Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
- Peeling the Avocado
- Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
- Assembling the Salad
- Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
- Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.
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