Southwestern Border Salad Food

SOUTHWESTERN SALAD

Steps:

• Poach chicken then shred.
• Mix cooked corn and chicken in a bowl with taco seasoning mix.
• Divide lettuce, beans, tomato, corn and chicken mixture among two bowls.
• Top with salsa cheese and crushed chips.
• Top with ranch dressing if you please.
• You can multiply this recipe to suit your needs!

SOUTHWESTERN FRUIT SALAD

Steps:

• Preheat an outdoor or indoor grill to high.
• Toss pineapple with oil, salt and pepper and grill it on both sides until grill marks appear and it's tender and juicy. Cut into large chunks and place in a salad bowl. Add tomatoes, oranges, jicama, cilantro, lime zest and juice and a dash or two of hot sauce. Adjust seasoning and toss well before serving.

SOUTH OF THE BORDER CHOPPED SALAD

Steps:

• To make the salad, preheat an oven to 350 degrees F.
• Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
• Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
• To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
• To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.

SOUTHWESTERN BARLEY SALAD

Steps:

• mix the first 6 ingredients together in a large bowl, season with salt& pepper mix the dressing ingredients together, pour over salad.
• serve at room temperature.

SOUTH OF THE BORDER SALAD

Steps:

• For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
• In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
• Pour salsa dressing with avocado over salad and toss well.
• Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING

Steps:

• Finely chop romaine, bell pepper, tomatoes, and green onions.
• Place all ingredients in a large bowl and stir to combine.
• Toss with desired dressing.
• Cilantro Dressing:.
• Puree all ingredients in a blender or food processor until smooth.
• Taste and adjust seasonings if necessary.
• Makes about 3/4 cup.

SOUTHWEST RICE SALAD

Steps:

• In a large bowl, combine the rice, beans, corn and onions.
• Toss to mix.
• In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
• Pour the dressing over the rice mixture and mix well.
• Garnish with the cilantro and chopped tomatoes.
• This salad can be made 1-2 days in advance and served either cold or room temperature.

SOUTHWESTERN CORNBREAD SALAD

Steps:

• Prepare the cornbread according to directions on package; cool and crumble.
• Set aside.
• Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside.
• Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing.
• Cover and chill at least 2 hours. Enjoy!

SOUTHWESTERN BORDER SALAD

Steps:

• Place all the ingredients except the salsa in a large bowl and mix well. Process the salsa in a blender jar until fairly smooth and pour over the vegetable mixture. Toss to mix. Cover and refrigerate for 2 to 4 hours to allow the flavors to blend.