SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
SIMPLE SOUTHWEST SALAD WITH CREAMY CHIPOTLE DRESSING
Steps:
- To a large bowl, add all salad ingredients.
- Toss with Creamy Chipotle Dressing (see recipe link above) serve immediately.
Nutrition Facts : ServingSize 2 cups, Calories 238 kcal, Carbohydrate 26.1 g, Protein 4.8 g, Fat 14.6 g, SaturatedFat 2.3 g, Cholesterol 8 mg, Sodium 516 mg, Fiber 3 g, Sugar 10.7 g
SOUTHWESTERN CAESAR SALAD WITH CREAMY CHIPOTLE DRESSING
While I was at a hotel in Scottsdale, Arizona, I remember pestering a chef for this recipe. It's been so many trips ago, though, I can't remember what hotel I was at. Nevertheless, this salad is a nice twist on the usual Ceasar.
Provided by CaribbeanQueen
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- DRESSING:.
- Whisk all dressing ingredients together in a medium bowl until well blended. Season to taste with salt and pepper.
- SALAD:.
- Mix lettuce, tomatoes and corn in large bowl.
- Add 3/4 of dressing and 2 T. of Parmesan. Toss.
- Determine if more dressing is needed. Add to taste.
- Sprinkle with remaining Parmesan before serving.
SPEEDY SOUTHWEST SALAD
I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house. -Kara Ann Goff, Loveland, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the greens in a large salad bowl. Top with corn and beans. , In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.
Nutrition Facts : Calories 306 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 709mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein.
SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING
I love the creamy, smokey flavor of this dressing. Sometimes I add grilled chicken or other meat or fish to this salad for a complete meal. My husband kept saying how good the salad was when he tried it for the first time...and so will you.
Provided by Geema
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Whisk mayonnaise, broth, shoyu, lemon juice, chipotles, salt and brown sugar in medium bowl to blend.
- Taste dressing and adjust seasoning, adding salt and pepper if desired.
- Dressing can be prepared one day ahead of time.
- Mix lettuce, tomatoes and corn in a large bowl.
- Add dressing and 2 tablespoons cheese.
- Toss to coat well.
- Sprinkle with remaining cheese and chopped cilantro and serve.
Nutrition Facts : Calories 225.9, Fat 12.4, SaturatedFat 2.5, Cholesterol 12, Sodium 825.5, Carbohydrate 26.9, Fiber 5.3, Sugar 8, Protein 6.3
SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING
I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate. If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
- Grill over medium-high heat about 6 minutes per side (or you may broil).
- Allow to cool then slice into strips; set aside.
- For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
- Place the lettuce in a large glass bowl, add in black beans; toss to mix.
- Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
- Drizzle the dressing over the salad or serve dressing on the side.
- Delicious!
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- Place the chicken in a large bowl. In a small bowl combine the chipotle powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and kosher salt. Sprinkle the spice mix over the chicken and toss to coat. Set aside.
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