Side Salad With Chipotle Dressing Recipes

Steps:

• Place ranch dressing, chipotle pepper and onion in blender and process till smooth and creamy.
• Serve over lettuce quarters.

Steps:

• Scrub new potatoes in sink.
• In a large pot, place new potatoes and cover with water. Add a pinch of salt and bring to a boil. (You don't have to peel new potatoes unless you want to. Their skin has a lot of nutrients.).
• Boil for about 15-18 minutes until a fork can be inserted into the potatoes, but the potatoes are not mushy. Remove from heat.
• Drain water and add cool water to pan. Let potatoes cool completely before handling.
• In a smaller pot, add 3 eggs with water to cover. Add pinch of salt and 1 T vinegar. Bring to a boil.
• Boil eggs about 12 minutes. Drain water and cover eggs with cold water. Let rest until cooled.
• Meanwhile, fry the bacon until crisp.
• Remove peas from freezer and microwave on high in a microwave-safe dish with 1 T water. It should take less than 3 minutes to thaw them.
• Dice potatoes and place them to a large mixing bowl. Peel and rinse eggs off. Dice and add to the bowl.
• Chop cilantro and green onions and add to the bowl.
• Add green peas. Chop bacon and add it.
• For the dressing:
• Dice chipotles, dice canned tomatoes.
• In a small mixing bowl add all remaining dressing ingredients and mix.
• Pour over the potato salad and mix until combined.
• Cover with plastic wrap and place in the refrigerator for at least 3 hours (better if left overnight).
• Enjoy!

Steps:

• In food processor bowl with metal blade or blender container, combine all dressing ingredients; process until smooth. In large bowl, combine all salad ingredients.
• Just before serving, add dressing to salad; toss gently to mix.

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Nutrition Calories: 2165 Fat: 214 grams Carbs: 74 grams Fiber: 46 grams Sugars: 46 grams Protein: 2 grams
• Enjoy!

Steps:

• Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
• Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.

Steps:

• FOR DRESSING:.
• Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
• FOR SALSA:.
• Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.).
• FOR STEAK:.
• Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
• FOR ASSEMBLY:.
• Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
• Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
• Thinly slice steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.