MEXICAN FRUIT SALAD
The ancho chili powder really makes this version special. If you like, you may add 1/4 cup Tequila to the liquid ingredients (I like!).
Provided by evelynathens
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime juice, Tequila (if using) sugar, salt and chili powder to taste; mix well.
- Chill at least 1 hour before serving.
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.
EVERYDAY MEXICAN SALAD
This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.
Provided by Ali
Time 15m
Number Of Ingredients 13
Steps:
- Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
- Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!
MEXICAN GREEN SALAD WITH JALAPEñO-CILANTRO DRESSING
This healthy Mexican green salad recipe is the perfect fresh side for your favorite Mexican meals! It's also a delicious, light meal on its own. Recipe yields 4 large salad servings, 6 medium or 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 24
Steps:
- First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don't let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
- In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
- To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you'd like more heat. Blend again, then transfer to a small jar with a spout, for serving.
- Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.
Nutrition Facts : ServingSize 1 side salad with 1/8th of the dressing, Calories 341 calories, Sugar 7.6 g, Sodium 268.3 mg, Fat 29.1 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 18 g, Fiber 6.3 g, Protein 8 g, Cholesterol 11.1 mg
CRUNCHY GARDEN SALAD
Provided by Marcela Valladolid
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the sliced radishes, sliced cucumber, mint and cilantro in a medium bowl. Whisk together the lime juice, olive oil, and salt and pepper, to taste, until well combined. Pour the dressing on top of the salad and toss to combine. Place arugula on a serving dish and top with tossed salad. Serve immediately.
MEXICAN CORN SALAD
A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.
Provided by Brookelynne26
Categories Corn
Time 10m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well.
- Cover and chill approximately 8 hours.
- Stir well before serving.
Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6
40 BEST SALAD RECIPES
Browse over 40 best most popular salad recipes including classic summer salads, salad with fruit, Mexican salads, Asian salads, and fall and winter salads.
Provided by Sam Hu | Ahead of Thyme
Categories Salad
Time 5m
Number Of Ingredients 1
Steps:
- Make ahead instructions: Almost all of these salads can be made ahead of time. My biggest suggestion is to store the ingredients separately from the dressing, and toss when ready to serve. To prep ahead of time, you can chop up all the ingredients and store in an airtight container in the refrigerator.
- How to store: If you do have leftovers, most salad can be stored in an airtight container in the refrigerator for up to 4 days. Refer to the specific recipe post for complete storing instructions.
- How to customize. Most salad recipes are versatile and completely customizable. You can add in different vegetables or add in extra protein such as grilled chicken, grilled shrimp, salmon, or tofu.
Nutrition Facts : Calories 120 calories
MEXICAN MACARONI SALAD
Steps:
- Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.Combine all the dressing ingredients in a bowl and stir until combined. Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have!
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