Hot Cool Pasta Salad With Green Chile Vinaigrette Recipes
CUCUMBER SALAD WITH THAI SWEET CHILI VINAIGRETTE
Cool, spicy, and sweet.
Provided by maryelle
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
- Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.
Nutrition Facts : Calories 36.4 calories, Carbohydrate 6.5 g, Fat 1.3 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 87.1 mg, Sugar 4 g
HOT COOL PASTA SALAD WITH GREEN CHILE VINAIGRETTE
Another great dish - pasta, dressing and chips all from the New Mexican CHILE site. Don't let the number of steps throw you, it is faster than it looks!!! And worth it!
Provided by Mommy Diva
Categories Salad Dressings
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top.
- **For Vinaigrette:.
- Leave the skin on the garlic clove. Roast in a dry hot skillet, turning several times until softened and brown in spots, about 10 minutes. Put all ingredients in a blender or food processor and process until smooth and emulsified. Leftovers will keep 4-5 days in refrigerator.
- ***For Chile Lime Chips:.
- Heat oven to 400 deg. Combine salt & chile powder, mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 minute or until browned. Cool and store in a ziploc bag until ready to serve with salads, dips, or sandwiches.
Nutrition Facts : Calories 584, Fat 30.8, SaturatedFat 6.9, Cholesterol 14.8, Sodium 1465.4, Carbohydrate 69.2, Fiber 13.6, Sugar 5.4, Protein 12.6
SIMPLE GREEN SALAD WITH HERB VINAIGRETTE
Steps:
- To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
- Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
- Slice the tortillas into 4-inch long, thin, triangular strips.
- In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
- Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
- To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.
GREEN SALAD WITH SOY VINAIGRETTE
Provided by Mark Bittman
Categories quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
- Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
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