SAN JUAN SUMMER SALAD
This is a quick, easy recipe for those hot summer evenings when you don't feel like cooking. I cook the chicken breasts early in the morning and just chop up the rest and throw it all together when we're ready to eat.
Provided by Susan Dillard
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing: Blend all ingredients until smooth in blender.
- (Can prepare 1 day ahead.) Salad: Combine all ingredients and toss with enough dressing to coat.
- Serve immediately.
Nutrition Facts : Calories 720.7, Fat 58.2, SaturatedFat 9.2, Cholesterol 88.2, Sodium 488.3, Carbohydrate 16.5, Fiber 2.4, Sugar 11, Protein 35.2
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.
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