Salad Ole Food
SPANISH RICE SALAD OLE'
This is a wonderfully easy salad to prepare that I got from a magazine years ago. It is great served cold after the flavors have blended for a couple of hours, and it is equally as good served hot making it super versatile. Can be easily doubled or tripled. I often use this for large crowds and it is always a hit.
Provided by Oh Taste See...
Categories White Rice
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
- Coat with salsa and add cheese.
- If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
- If serving hot, place in oven at 350 just until cheese melts.
- A dollop of sour cream is great either way you serve it.
Nutrition Facts : Calories 258.9, Fat 6.9, SaturatedFat 4, Cholesterol 17.8, Sodium 372, Carbohydrate 38.2, Fiber 6.9, Sugar 3.1, Protein 13
SALAD OLE
This is a colorful and festive Mexican-style salad. You can use lime juice instead of lemon, if desired.
Provided by Christine Johnson
Categories Vegetable Salads
Time 3h15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, zucchini, corn, green onions, and avocado.
- Whisk together the picante sauce, oil, lemon juice, garlic salt, and cumin. toss gently with the vegetables. Chill 3-4 hours, and toss before serving.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 13.2 g, Fat 9.9 g, Fiber 4.1 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 241 mg, Sugar 3.7 g
SALAD OLE
This is a colorful and festive Mexican-style salad. You can use lime juice instead of lemon, if desired.
Provided by Christine Johnson
Categories Vegetable Salads
Time 3h15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, zucchini, corn, green onions, and avocado.
- Whisk together the picante sauce, oil, lemon juice, garlic salt, and cumin. toss gently with the vegetables. Chill 3-4 hours, and toss before serving.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 13.2 g, Fat 9.9 g, Fiber 4.1 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 241 mg, Sugar 3.7 g
TATER SALAD OLE
Ready, Set, Cook! Special Edition Contest Entry: Spice up any backyard BBQ with this yummy side salad!! With each layer this your guests will be coming back for more. This recipe has a little bit of everything needed for a successful salad; a little crunch, a little spice, and of course mouth watering potatoes!!! One note during preparation I used a piping bag for the little dollop of sour cream on top. Also to add a little extra kick add a little bit of cayenne peper to the ear of corn before roasting.
Provided by LMRadz11
Categories Potato
Time 35m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 16
Steps:
- First add the bag of Simply Potatoes and the whole carton of chicken broth into a pot. Bring items to a light boil and let broth absorb into the potatoes to add softness. Remove, drain and cool.
- In the meantime, add the cumin, red pepper flakes, taco seasoning, may and sour cream to a bowl, whisk and set aside (allowing flavors to marinate).
- Dice the hard boil eggs, red bell pepper and olives. Add ingredients to large bowl along with the cooled potatoes, black beans and green chiles. Fold in the the sauce. Once well mixed place in the fridge allowing time to marinate.
- Side Note: To roast your ear of corn, take your pre cooked ear of corn, place on a baking sheet, and put under broiler for a few minutes (until kernels start looking nice and golden). Once cool cut the kernels off the ear and place in bowl.
- Once all your ingredients are prepared grab your large shot glasses. Make your first layer your tater salad. Next layer will be some roasted corn and final layer the shredded cheddar. Top off each "shot" with a dollop of sour cream and add a jalapeno slice to the side of the cup.
Nutrition Facts : Calories 356.9, Fat 20.2, SaturatedFat 7.5, Cholesterol 123.2, Sodium 910.9, Carbohydrate 31.9, Fiber 7.2, Sugar 6.7, Protein 14.7
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