Cilantro Caesar Salad Recipes

Steps:

• In a serving bowl, combine the salad mix, nectarines, ham, cilantro, croutons and cheese. In a small bowl, whisk the dressing ingredients; drizzle over salad.

Steps:

• Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
• Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

Steps:

• In a blender or food processor blend Caesar Dressing, rinsed cilantro (stems and all!), chili sauce and the lime juice. Blend for 2 minutes or until completely blended and green. If you can, let it sit in the refrigerator for a couple hours or more so the flavors come out.
• Chop the romaine into bite-size pieces and put into a large bowl. Throw in thawed corn, red onion and rinsed beans. Crunch up the chips so they are in smaller pieces, but don't add the chips to the salad until you are right about to serve it.
• Once you are about to serve it add the dressing and the chips and toss together.

Steps:

• Whisk all the vinaigrette ingredients together in a small bowl. Season, to taste, with salt and freshly ground black pepper.
• In a salad bowl, combine all the salad ingredients. Add a little bit of the vinaigrette and toss to coat. Serve the remaining vinaigrette on the side.

Steps:

• Whisk first 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens and cilantro in large bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper.

Steps:

• Purée first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.

Steps:

• PLACE cilantro, mayonnaise, vegetable oil, chiles, vinegar, cheese, garlic, salt and pepper in food processor or blender; cover. Process until coarsely chopped. Cover; refrigerate for 1 hour or until flavors are blended.
• COMBINE lettuce, croutons, chiles and cheese in large bowl. Add 1/2 cup dressing; toss well to coat. Store unused dressing in refrigerator for up to one week.

Steps:

• Prepare couscous according to package directions; let cool to room temperature. , In a large serving bowl, combine the cucumber, tomatoes, cilantro and couscous. In a small bowl, whisk the oil, lemon juice and garlic. Drizzle over salad; toss to coat. Add cheese and toss gently to combine. Chill until serving.

Steps:

• Toss shrimp with lime juice and let stand for 2-3 minutes.
• Add avocado, onion, tomatoes, chili and cilantro; mix gently to combine.
• Add salt and pepper to taste.
• Warm tortillas on an ungreased skillet (about 15 seconds on each side).
• Divide shrimp mixture between tortillas.
• Spread mixture down the center of each tortilla.
• Top each with one-fourth of the salad greens.
• Fold tortillas by tucking in each end and rolling like a burrito.