SALSA SALAD
Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.
Provided by Scratchcook
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 18.3 g, Fat 14.4 g, Fiber 9.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 214.4 mg, Sugar 6.5 g
BACON AND SHALLOT POTATO SALAD
The German-style potato salad doesn't contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It's best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.
Provided by Melissa Clark
Categories lunch, salads and dressings
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
- Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
- Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
- In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 270 milligrams, Sugar 2 grams, TransFat 0 grams
SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
AVOCADO SALAD
This salad was adapted from a recipe from Company's Coming. The avocado is the star but it mixes nicely with the vegetables and beans. Cut and add the avocado in just before you serve it so that it doesn't turn dark. The last 7 ingredients are the dressing.
Provided by GaylaV
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Toss the first 6 ingredients just before ready to serve.
- Whisk together the dressing ingredients (from olive oil to mustard) and pour over the salad.
- Toss and sprinkle croutons on top.
- Enjoy!
Nutrition Facts : Calories 251.5, Fat 20.2, SaturatedFat 4, Cholesterol 7.4, Sodium 501.1, Carbohydrate 14.2, Fiber 4.8, Sugar 2.1, Protein 5.7
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
KALE SALAD WITH AVOCADO
Fatty, spicy, invigorating, and fresh, this dark green kale salad with avocado is a quick and healthy addition to any main meal, or is a perfect lunch on its own!
Provided by Masala Housing Cooperative
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
- Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 21.6 g, Fat 11.8 g, Fiber 7.5 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 351.1 mg, Sugar 1 g
SHALLOT AND AVOCADO SALAD
I've never made this, but have had it marked as a "must try" for ages. It's from the Victory Garden cookbook. Preparation time is approximate.
Provided by GoKittenGo
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare dressing by mashing garlic with salt, stirring in oil and lemon juice or vinegar, and seasoning with pepper to taste.
- Peel and seed avocado.
- Slice vertically from end to end into thin wedges, and dip wedges in lemon juice to prevent yellowing.
- Arrange wedges in a slightly overlapping strip on a serving plate.
- Arrange shallots in a strip down the middle of the avocado.
- Dress to taste.
Nutrition Facts : Calories 425.6, Fat 43.7, SaturatedFat 6.1, Sodium 302.6, Carbohydrate 11, Fiber 6.2, Sugar 1, Protein 2.2
CHICKEN AND AVOCADO SALAD
Provided by Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar and red pepper flakes; whisk in oil. Reserve.
- Combine chicken, bell pepper and green onion; fold into reserved dressing.
- Deep fry rice sticks in hot oil in 2 batches for about 3 seconds; turn, then fry another 3 seconds. Drain well.
- Dice avocado; gently fold into chicken salad.
- Break up fried rice sticks on serving plate. Mound salad on top of rice sticks. Garnish with green onion.
SALSA SALAD
This is a fresh and delicious salad for lunch or a smaller version before supper. My DS and DIL omit the lettuce and use it as a side dish with grilled meats. I've brought it in a big bowl to parties and everyone raves.
Provided by Geema
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place lettuce on salad plates.
- Layer remaining ingredients on top of lettuce in the order given with the crushed chips on top.
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