Margarita Salad Food

MARGARITA SALAD

Steps:

• Place fruit in large bow.
• Mix margarita mix, honey and lime juice. Pour over fruit.
• Chill at least 1 hour, stirring occasionally.

CLASSIC MARGARITAS

Steps:

• Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Fill three-quarters of the way with ice. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 teaspoons superfine sugar in a cocktail shaker. Shake well, then pour into the glasses. Garnish with lime.
• Photograph my Andrew Mccaul

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MARGARITA SALAD

Steps:

• Rub rims of 6 chilled salad plates with lime wedges, and roll edges in kosher salt, if desired.
• Combine lettuce and next 3 ingredients in a large bowl; toss with Margarita Dressing.
• Arrange on prepared plates, and garnish with tortilla chips.
• Margarita Dressing:.
• Whisk together all ingredients.
• Cover and chill.

MARGARITA FRUIT SALAD

Steps:

• 1) In a large bowl, mix together margarita, orange marmalade and lime juice.
• 2) Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
• 3) Add mint, toss and serve.
• This recipe should not be served to anyone under 21, or the legal drinking age.

MARGARITA MELON SALAD

Steps:

• Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.
• Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
• Blend together lime, salt and sugar in a small blender or mini food chopper.

SALTY WATERMELON MARGARITA SALAD

Steps:

• Place the chopped watermelon in a large bowl and chill for 1 hour or up to overnight.
• Meanwhile, for the quick-pickle cucumbers: Combine 1/2 cup of the red wine vinegar, 1 teaspoon salt and freshly ground pepper to taste into a medium bowl, then whisk until the salt is fully dissolved. Add the chopped cucumbers and let sit for 1 hour, stirring occasionally.
• For the vinaigrette: Combine the olive oil, lime zest and juice, orange zest and juice, remaining 1/4 cup red wine vinegar, 1/2 teaspoon salt and freshly ground black pepper to taste in a small bowl, then whisk until emulsified.
• To assemble: Combine the watermelon, cucumbers, basil, feta and dressing in a serving bowl and toss until mixed well. Add salt and pepper to taste. Chill at least 30 minutes before serving.

MARGARITA CHICKEN PASTA SALAD

Steps:

• Cook the pasta, drain and rinse well with cold water.
• Sprinkle the cubed chicken with the taco seasoning.
• Cook the cubed chicken in the oil, over medium heat until cooked through.
• In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese.
• In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila.
• Mix well and pour over pasta mixture.
• Chill until ready to serve.

MARGARITA CHICKEN SALAD

Steps:

• Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
• When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
• Meanwhile, in large bowl, combine all remaining salad ingredients.
• In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
• Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.

GRILLED MARGARITA CHICKEN SALAD

Steps:

• Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
• Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

MARGARITA SALAD DRESSING & CHICKEN MARINADE

Steps:

• Beat all ingredients together with a wire whisk.
• Chill.
• Serve over a mixed greens salad.

MARGARITA SHRIMP SALAD

Steps:

• Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
• Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
• Drain the shrimp and reserve the marinade.
• In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
• Remove from heat, transfer to a small bowl, and cool.
• Whisk in the olive oil and season to taste with salt and pepper; set aside.
• Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
• Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
• Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
• When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
• Sprinkle with chili powder while still warm.
• In a large bowl, mix together the tomato, bell pepper and lettuce.
• Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
• Top with the grilled shrimp and tortilla strips and serve immediately.

THE PERFECT MARGARITA

Steps:

• To salt-rim the glasses, rub a cut lime around the rim of each of 4 stemmed goblets. Fill a saucer with salt. Dip goblet, upside down, into salt. Refrigerate goblets until ready to use.
• Fill blender three-quarters full of ice cubes. Pour lime juice, tequila, and Cointreau over ice. Add sugar; blend, starting slowly, and then increasing to high speed, until ice is very finely chopped and mixture is frothy. Taste for sweetness; add more sugar if desired. Blend a few seconds more; pour into salt-rimmed glasses. Serve immediately.

CLASSIC MARGARITA

Steps:

• Sprinkle a few teaspoons of salt over the surface of a small plate or saucer. Rub one wedge of lime along the rim of a tumbler and then dip it into the salt so that the entire rim is covered.
• Fill a cocktail shaker with ice, then add the tequila, lime juice and triple sec. Shake until the outside of the shaker feels cold.
• Strain the mix into the prepared glass over fresh ice. Serve with a wedge of lime.