Mexican Salad Martha Stewart Food

MEXICAN POTATO SALAD

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
• In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

MEXICAN SALAD

Steps:

• For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
• For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
• Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
• Pour the dressing into a small serving bowl and serve alongside the salad.

MEXICAN-STYLE TOMATO SALAD

Steps:

• Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly. Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour). Season with salt and pepper, and drizzle with oil before serving.

MEXICAN SEAFOOD SALAD

Steps:

• Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
• Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.

MEXICAN SALAD - MARTHA STEWART

Steps:

• Arrange orange sections, onion slices, avocado wedges, and jicama strips on a platter.
• Mix dressing ingredients in a bowl and drizzle over the salad right before serving.

THREE BEAN SALAD ALA MARTHA STEWART

Steps:

• Cook lima and green beans until al dente, (dont know how else to say it! HA).
• In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
• Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.
• The longer you let marinate, the better!

MARTHA STEWART'S CAESAR SALAD

Steps:

• Make the croutons: Preheat oven to 450°.
• Combine butter and olive oil in a large bowl.
• Add bread cubes, and toss until coated.
• Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
• Spread bread in a single layer on an 11-by-17-inch baking sheet.
• Bake until croutons are golden, about 10 minutes.
• Set aside until needed.
• Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
• Using two dinner forks, mash garlic and anchovies into a paste.
• Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
• Chop romaine leaves into 1- to 1 1/2-inch pieces.
• Add croutons, romaine, and cheese to the bowl, and toss well.
• If you wish, grate extra cheese over the top.
• Serve immediately.
• To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
• Screw the lid on the jar tightly, and shake to combine.
• Shake the jar before each use.
• Store, refrigerated, for up to 4 days.
• Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

CORN SALAD

Steps:

• Remove corn kernels from cobs and place in a large bowl.
• With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
• Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.