Santa Fe Chopped Salad Recipes

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Steps:

• 1. Heat the olive oil in a large skillet over medium heat. 2. Slice the kernels off of the ears of corn, and add them to the heated skillet with the sliced onion. Season with the cumin, chili powder, salt and pepper. Cook for 8-10 minutes, stirring occasionally until the onions are soft. Squeeze the juice of half of the lime into the skillet, stir, and transfer contents to a plate; set aside to cool. 3. Chop the Romaine leaves into bite-sized pieces; wash in a salad spinner and transfer to a large serving bowl. 4. In a medium bowl, combine the beans, tomatoes, reserved roasted corn and onions, and cheddar cheese. 5. Prepare the dressing: In a small bowl whisk together the ranch dressing, barbecue sauce, and the remaining juice of half of the lime. 6. To serve, place 2 cups of lettuce in a bowl, and top with a heaping ¾ cup of the bean mixture. Top with (optional) tortilla strips.

Steps:

• 1. Heat the olive oil in a large skillet over medium heat. 2. Slice the kernels off of the ears of corn, and add them to the heated skillet with the sliced onion. Season with the cumin, chili powder, salt and pepper. Cook for 8-10 minutes, stirring occasionally until the onions are soft. Squeeze the juice of half of the lime into the skillet, stir, and transfer contents to a plate; set aside to cool. 3. Chop the Romaine leaves into bite-sized pieces; wash in a salad spinner and transfer to a large serving bowl. 4. In a medium bowl, combine the beans, tomatoes, reserved roasted corn and onions, and cheddar cheese. 5. Prepare the dressing: In a small bowl whisk together the ranch dressing, barbecue sauce, and the remaining juice of half of the lime. 6. To serve, place 2 cups of lettuce in a bowl, and top with a heaping ¾ cup of the bean mixture. Top with (optional) tortilla strips.

Steps:

• 1. Begin by preparing the dressing. Seed and peel the roasted peppers. Place them, along with the garlic and chipotle puree in a food processor and blend until smooth. Add maple syrup, vinegar, lime juice, salt and blend. With the motor running, slowly drizzle in the oil until well incorporated and thickened. Set aside.
• 2. In a large pot of boiling water, cook the pasta until al dente. Set aside while you prepare the remaining ingredients.
• 3. Preheat the oven to 350°F. Toss corn with oil and salt and evenly spread it out in a small baking pan. Roast in the oven for 10 minutes. Remove and cool.
• 4. To assemble the salad, toss pasta in a large bowl with enough dressing to coat. Add corn, sage and green onions and toss well. Add more dressing to taste and season with salt and pepper. Just before serving, garnish with grape tomatoes, crumbled feta cheese and pine nuts.

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
• In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
• In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

Steps:

• Combine the chicken, peppers, olives, onion, and 2 tablespoons of the cilantro in a large bowl. In a small bowl, combine the mayo, sour cream, lime juice, and spices.
• Toss the vegetable/meat mixture with the mayo dressing. Cover and chill until time for serving.
• When serving, place on lettuce leaves and sprinkle with remaining chopped cilantro.

Steps:

• Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
• Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
• Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).
• While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.
• Prepare Garnishes.
• Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips.
• Cut chicken into strips and place on top of greens. Add Garnishes to plate.