Mexican Watermelon Papaya Salad With Tequila Vinaigrette Food

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MEXICAN WATERMELON & PAPAYA SALAD WITH TEQUILA VINAIGRETTE



Mexican Watermelon & Papaya Salad With Tequila Vinaigrette image

A wonderful Mexican recipe from Food and Wine, May 2008 edition. Light, healthy and vegetarian too.

Provided by januarybride

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons tequila
3 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
salt and pepper
2 cups papayas, peeled seeded and cut into 1-by-1/2-inch batons
2 cups seedless watermelon, cut into 1-by-1/2-inch batons
2 cups jicama, peeled and cut into 1-by-1/2-inch batons
5 ounces spring mix greens
1 avocado, cut into 1/2-inch cubes

Steps:

  • In a large bowl, whisk the lime juice and vinegar with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
  • Add the papaya, watermelon, jicama and greens and toss well.
  • Add the avocado and toss gently.
  • Season with salt and pepper and serve right away.

Nutrition Facts : Calories 166.5, Fat 11.8, SaturatedFat 1.7, Sodium 6.4, Carbohydrate 16.2, Fiber 5.5, Sugar 7.2, Protein 1.6

MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS



Mexican Chopped Salad With Beets & Walnuts image

Wonderful recipe adapted from Food & Wine, May 2008 edition. Original recipe called for making a dressing with 2 cups of walnut halves and a ton of oil and it was WAY too heavy and had WAY too many calories. I lighted it up and now we think it's perfect!!! This is a great make ahead salad and is perfect for the Christmas holiday (being red and green)!

Provided by januarybride

Categories     Mexican

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup walnut halves
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1/8 teaspoon seasoning salt
fresh ground black pepper
3 medium sized peeled cooked beets, sliced (you can cheat and use canned beets if you must)
1 fuji apple, cubes
1 avocado, cubed
1 fennel bulb, cored and thinly sliced
1/2 cup manchego cheese, thinly shaved
1 cup tortilla chips

Steps:

  • Whisk together the oil and lime juice and season with salt and pepper.
  • Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
  • Spoon dressing over the top.
  • Garnish with a lime wedge and some chips if you like.

Nutrition Facts : Calories 335.3, Fat 30.6, SaturatedFat 3.8, Sodium 35.1, Carbohydrate 16.6, Fiber 7, Sugar 4.6, Protein 4.1

CANTALOUPE AND CUCUMBER SALAD



Cantaloupe and Cucumber Salad image

A Rachael Ray recipe from her EveryDay Magazine June/July 2008 edition. Light summer salad that features sweet cantaloupe, one of my favorite fruits! To make this a main course, simple add cooked chicken breast strips and chopped avocado on top. Fresh, light and tasty too! PS, the best cantaloupes in the world are grown in Indiana in my opinion. . .Poseyville's are absolutely grand if you can get your hands on them. . .they are kind of bumpy and ugly but they taste the best.

Provided by januarybride

Categories     Melons

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup Greek yogurt
2 tablespoons lime juice
1 tablespoon honey
1 cantaloupe, cut into bite-sized pieces
2 cucumbers, peeled and thinly sliced
2 celery ribs, thinly sliced
2 teaspoons chopped of fresh mint
1/3 cup sliced almonds

Steps:

  • In a large serving bowl, whisk together the yogurt, lime juice and honey.
  • Add the cantaloupe, cucumbers, celery and mind to the dressing; toss to combine.
  • Sprinkle with the almonds and serve!

Nutrition Facts : Calories 90, Fat 2.8, SaturatedFat 0.3, Sodium 27.9, Carbohydrate 16, Fiber 2.2, Sugar 12.3, Protein 2.6

CHICKEN RELLENO



Chicken Relleno image

Make and share this Chicken Relleno recipe from Food.com.

Provided by Molly53

Categories     Chicken Breast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

12 boneless skinless chicken breasts
6 canned whole green chilies, halved and seeded (can use a hotter chili if desired)
12 ounces reduced-fat monterey jack cheese, sliced into thin strips
1 cup dry breadcrumbs
1 1/2 tablespoons chili powder
2 1/4 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup skim milk

Steps:

  • Preheat oven to 400°F.
  • Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
  • Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
  • Roll chicken lengthwise and secure with wooden skewers or toothpicks.
  • Combine breadcrumbs and next 4 ingredients.
  • Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
  • Place chicken in a baking dish sprayed with nonstick cooking spray.
  • Bake uncovered 30 minutes or until tender.

Nutrition Facts : Calories 235.5, Fat 5.8, SaturatedFat 2.1, Cholesterol 81.6, Sodium 447.7, Carbohydrate 10.2, Fiber 1.1, Sugar 1.9, Protein 34.1

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