Santa Fe Salad With Tortilla Straws Recipes

Steps:

• Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
• Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
• Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

Steps:

• Dressing:.
• Combine ingredients in a food processor or use a hand immersion blender to process until mixture is green and tiny specks of peanuts and lime are visible. Makes 3/4 cup.
• Salad:.
• Heat oil to 375 degrees in a deep fryer or heavy pot (a small pot using about 1 cup oil and working in two batches works well); add tortilla pieces and deep fry until golden and crisp; drain on paper towels (may also be baked @ 375 degrees). (Note: Coarsely crushed corn tortilla chips or purchased deep fried chow mein noodles may be substituted for deep fried tortilla pieces or whole corn tortilla chips may be decoratively placed beside the prepared salad instead.).
• Rub corn with vegetable oil and grill over medium-high heat until lightly browned; cool and remove kernels. (3/4 cup cooked corn may be substituted).
• Place lettuces in a large bowl; toss together with enough dressing to lightly coat. Add corn, dates, black beans and half the tortilla pieces and feta cheese; toss well. Divide between 4 plates and top with remaining feta cheese and tortilla pieces. Sprinkle chopped peanuts over top. Peel and thinly slice avocado and divide between 4 plates; place beside each salad.

Steps:

• Wash all veggies and mix together in a large bowl with all the other ingredients.
• Mix ranch dressing with barbecue sauce. It doesn't matter how much you make, as long as it is a 1 to 1 ratio. This is the dressing.
• Garnish with cilantro and/or tortilla strips. I have found them already made at the grocery store, or you can make your own.
• I like to put a little of the dressing mixed in with the chicken and then have the rest separate and each person can put on the desired amount.

Steps:

• Toss all ingredients except lettuce, avocado and paprika.
• Serve salad on lettuce. Garnish with avocado. Sprinkle with paprika.

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:

• Preheat the oven to 350°F (180°C).
• Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
• Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
• Dice the tomatoes and add them to the bowl with the romaine.
• Dice the onion and add it to the salad.
• Cut the avocados in half, remove the pits, and dice. Add to the salad.
• Add the corn and black beans.
• In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
• Pour the dressing over the salad and toss well.
• Fill each tortilla bowl with the salad.
• Enjoy!

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.