Mexican Garden Salad Food
MEXICAN SUMMER SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
- Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
- *Cooks Note: The dried chile can also be cut into small rings using scissors.
10 MEXICAN SALADS TO BRIGHTEN YOUR TABLE
Each one of these Mexican salad recipes is better than the last! From shrimp to quesadilla to taco, you'll love these salads with a kick!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican salad in 30 minutes or less!
Nutrition Facts :
PERFECT GARDEN SALAD
My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407
Provided by dianegrapegrower
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
- Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
- Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
- Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.
Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2
JAMAICAN GARDEN SALAD
So simple, yet different. We just got back from Jamaica, and this was a salad we ate quite often. Most restaurants we went to served this as their "garden salad" and it was always served with thousand island dressing. We loved it so much, we made it as soon as we got back.
Provided by Nat Da Brat
Categories Peppers
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place cabbage into bottom of serving bowl.
- Top with carrot.
- Next, the green pepper.
- Slide the cucumber slices down the side of the bowl, so that they are"standing" on the inside of the bowl, surrounding your salad, and you can see half of each slice sticking out.
- Put the tomato wedges on the top of the salad.
- Serve with thousand island dressing.
Nutrition Facts : Calories 29.5, Fat 0.2, Sodium 28.9, Carbohydrate 6.8, Fiber 2.2, Sugar 3.7, Protein 1.2
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MEXICAN GARDEN CHICKEN SALAD - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
Reviews 4Estimated Reading Time 4 mins
- In a bowl, add cubed chicken, olive oil, all spices, and mix until chicken is evenly coated. In a cast iron skillet, over medium high heat, cook chicken until it reaches an internal temperature of 165 degrees F. Remove and set aside. In same skillet, lower heat to medium, and add 1 tbsp of butter. Once melted add in the corn and sauté until the kernels are charred, about 5 minutes. Remove from heat and set aside.
- Vinaigrette: Using an immersion blender or regular blender, add all the ingredients for the vinaigrette and blend until smooth. You can also hand whisk until all ingredients have been combined. Taste and adjust seasoning if necessary. Store in refrigerator.
- In a large bowl, assemble all the ingredients together. If not eating right away, wait to dress the salad with the vinaigrette or else the greens will wilt.
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