SPICY TACO SALAD
Toss everything you love about tacos--from the shells to the cheese--into a hearty salad.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
- Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
- Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY CHOPPED SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and pepper, to your taste. In a small bowl, add 4 tablespoons pesto and a splash of red wine vinegar. Slowly pour in extra-virgin olive oil until the dressing just comes together. Drizzle the dressing over top of salad.
SPICY CHOPPED SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For salad, place shredded greens in a serving dish and combine with coarsely chopped hot pepper salad (giardiniera). Dress salad with a little lemon juice, extra virgin olive oil, salt, and pepper, to your taste
CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING
This salad is so good! I adapted this recipe (it originally included cooking some pork) to become just a salad that I could add any kind of meat to it, if I wanted. If you're in the mood for southwest flavors, give this a try!
Provided by crafty chef
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mayonnaise, scallion whites and garlic; Combine chile powder, salt and pepper and add to mixture.
- Add romaine, tomatoes, corn, cheese, and scallion greens to the bowl (if you are adding meat, you would add it here).
- Toss to combine and serve immediately.
- Tip: To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
GREEN SALAD WITH TORTILLA STRIPS AND QUESO FRESCO
Make and share this Green Salad With Tortilla Strips and Queso Fresco recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 8m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend first 6 ingredients in a processor until chili is finely chopped.
- With machine running, gradually add olive oil and blend until smooth; set aside.
- Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.
- Heat to 350°.
- Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.
- Transfer to paper towels.
- Sprinkle tortilla strips with salt.
- Place greens in bowl; toss with vinaigrette.
- Divide salad among plates.
- Sprinkle with queso fresco and tortilla strips.
Nutrition Facts : Calories 189.6, Fat 18.4, SaturatedFat 2.5, Sodium 597.2, Carbohydrate 6.3, Fiber 0.9, Sugar 0.2, Protein 0.8
TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS
Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter-so easy! -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.
Nutrition Facts : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 11g fiber), Protein 9g protein.
SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE
This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.
Provided by Jenny from WA
Categories Salad
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
- Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
- Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
- Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.
Nutrition Facts : Calories 550.4 calories, Carbohydrate 50 g, Cholesterol 99.3 mg, Fat 22.4 g, Fiber 17.5 g, Protein 43 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 10.9 g
SPICY CRAB SALAD ON TORTILLAS
Number Of Ingredients 12
Steps:
- 1. Prepare mayonnaise, if using. Then, in a medium skillet, heat vegetable oil to a depth of about 1/2 inch. Fry the tortillas, 1 at a time, turning, until crisp and golden brown on both sides. Drain on paper towels. (This can be done ahead.) 2. In a large bowl, stir together the tomato, avocado, onion, serrano chile, cilantro, and lime juice. Add the crabmeat and salt. Toss gently to combine. To assemble, put 1 crisp tostada on each of 4 plates, and divide the lettuce equally among the tostadas. Spoon the crab mixture equally on top. Add a dollop of chipotle mayonnaise and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TASTY TACO CHOPPED SALAD
My friends and I love Mexican food, but we also try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. -Matthew Smith, Knippa, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened, stirring occasionally., Place remaining ingredients in separate bowls; combine with beef mixture as desired.
Nutrition Facts : Calories 471 calories, Fat 25g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1193mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 5g fiber), Protein 24g protein.
SPICY CHICKEN AND TORTILLA SALAD
Make and share this Spicy Chicken and Tortilla Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken breast into strips and sprinkle with the Cajun seasoning. Heat the oil in a frying pan and cook the chicken and onion for about 8 minutes or until cooked through.
- Break up the lettuce and arrange in a salad bowl with the tomatoes. Sprinkle with the tortilla chips and top with the chicken and cilantro.
- Whisk the dressing ingredients together and drizzle over.
Nutrition Facts : Calories 354.2, Fat 20.4, SaturatedFat 3.6, Cholesterol 46.4, Sodium 187, Carbohydrate 25.4, Fiber 3.3, Sugar 4.3, Protein 18.6
SPICY CRAB SALAD ON TORTILLAS
Number Of Ingredients 12
Steps:
- 1. Prepare mayonnaise, if using. Then, in a medium skillet, heat vegetable oil to a depth of about 1/2 inch. Fry the tortillas, 1 at a time, turning, until crisp and golden brown on both sides. Drain on paper towels. (This can be done ahead.) 2. In a large bowl, stir together the tomato, avocado, onion, serrano chile, cilantro, and lime juice. Add the crabmeat and salt. Toss gently to combine. To assemble, put 1 crisp tostada on each of 4 plates, and divide the lettuce equally among the tostadas. Spoon the crab mixture equally on top. Add a dollop of chipotle mayonnaise and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SPICY CHOPPED SALAD WITH TORTILLAS
Make and share this Spicy Chopped Salad With Tortillas recipe from Food.com.
Provided by jodyladybug
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine salad ingredients in a bowl.
- toss with tortilla chip pieces.
- In a second bowl, combine taco sauce, lime juice, cilantro.
- Whisk in olive oil in a slow stream until dressing is combines.
- toss salad with dressing to combine and coat ingredients evenly.
- serve with a smile!
Nutrition Facts : Calories 206.2, Fat 16, SaturatedFat 2.2, Sodium 195.2, Carbohydrate 15.4, Fiber 7.8, Sugar 5.9, Protein 4.6
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