Southwestern Cactus Salad Recipes
SOUTHWESTERN CACTUS SALAD
A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!
Provided by Lupe Burke
Categories Salad Vegetable Salad Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.
Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g
CACTUS SALAD
Steps:
- Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
- In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
SOUTHWESTERN CHILI
Steps:
- In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
SOUTHWEST SALAD
Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.
Provided by GreenEyedLS
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all salad ingredients together in large serving bowl.
- Mix all dressing ingredients together in a cup or small bowl.
- Toss with dressing or serve on the side.
- If preparing ahead of time, wait to add chips so they stay crisp.
SOUTHWESTERN SALAD
My mom's favorite dish ever! You may want to add more lettuce, but my mother is more about the "extras" then the greens. These are extra good topped with Recipe #222159! Also for chicken I use Recipe #217675 a lot.
Provided by anme7039
Categories Cheese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Poach chicken then shred.
- Mix cooked corn and chicken in a bowl with taco seasoning mix.
- Divide lettuce, beans, tomato, corn and chicken mixture among two bowls.
- Top with salsa cheese and crushed chips.
- Top with ranch dressing if you please.
- You can multiply this recipe to suit your needs!
Nutrition Facts : Calories 476, Fat 23, SaturatedFat 12.7, Cholesterol 97.1, Sodium 817.1, Carbohydrate 36.5, Fiber 7.5, Sugar 4, Protein 34.2
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