Mexican Salad With Pomegranate Lime Dressing Recipes

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self

Yield Makes 4 servings

Number Of Ingredients 17

Mexican Chopped Salad with Honey-Lime Dressing image

Steps:

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Ingredients

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

MEXICAN SALAD WITH POMEGRANATE-LIME DRESSING

This salad is so good! I always have to give out the recipe. I used unsweetened bottled pomegranate juice when pomegranates are not in season. Use any salad greens you like. You will really like this!

Provided by susie cooks

Categories Mexican

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Mexican Salad With Pomegranate-Lime Dressing image

Steps:

Combine first 6 ingredients.
Whisk in olive oil.
Mix next 4 ingredients in a large bowl.
Toss with dressing.
Top with pomegranate seeds and pine nuts.

Nutrition Facts : Calories 108.7, Fat 6.1, SaturatedFat 0.7, Sodium 444.6, Carbohydrate 13.5, Fiber 4.8, Sugar 5.8, Protein 1.9

Ingredients

2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 garlic clove, minced
1 teaspoon olive oil
2 cups arugula leaves
1 1/2 cups julienne-cut peeled jicama
1/2 cup sliced red onion
1/2 cup diced peeled avocado
2 tablespoons chopped fresh cilantro
1/4 cup fresh pomegranate seeds
4 teaspoons pine nuts, toasted

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

Provided by Sunny Anderson

Categories appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 22

Shredded Tex-Mex Salad with Creamy Lime Dressing image

Steps:

Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

Ingredients

Butter, for preparing 8 by 8-inch glass pan
One 8.5-ounce box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
One 15.5-ounce can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey Jack cheese
1 1/2 cups grated Cheddar
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

MEXICAN SALAD WITH HONEY LIME DRESSING

I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

Provided by MathMom.calif

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Mexican Salad With Honey Lime Dressing image

Steps:

Mix the dressing ingredients together in a bowl and set aside.
Toss all the salad ingredients together in a large bowl.
Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

Ingredients

1/2 head romaine lettuce, chopped (about 2 1/2 cups)
1 (15 ounce) can black beans, rinsed and drained
3/4 cup tomatoes, seeded and chopped
3/4 cup jicama, peeled and chopped
3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
3/4 cup green onion, chopped
1/2 ripe avocado, peeled and diced
1 red bell pepper, chopped
1/4 cup feta cheese, crumbled (reduced fat variety, if desired)
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno, minced
1/4 cup fresh lime juice
2 tablespoons olive oil (original recipe called for 1/4 cup)
2 tablespoons honey

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EASY MEXICAN SALAD – A COUPLE COOKS

Web Mar 3, 2020 It’s topped with savory cilantro lime dressing and crunchy tortilla strips. Ingredients 3 Romaine hearts ( 8 cups chopped) 2 cups …
From acouplecooks.com
Reviews 3
Category Side Dish
Cuisine Mexican
Total Time 20 mins

If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Mexican Salad With Pomegranate Lime Dressing Recipes

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.

MEXICAN SALAD WITH POMEGRANATE-LIME DRESSING

This salad is so good! I always have to give out the recipe. I used unsweetened bottled pomegranate juice when pomegranates are not in season. Use any salad greens you like. You will really like this!

SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING

MEXICAN SALAD WITH HONEY LIME DRESSING

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