Southwestern Chopped Salad With Cilantro Dressing Recipes

Steps:

• Combine all ingredients, except the tomato, add dressing, and chill several hours or overnight.
• Add tomato just before serving.
• Dressing: Mix dressing ingredients in a jar.
• Shake to mix, or whisk very, very well.
• Store in a glass jar in refrigerator.

Steps:

• Finely chop romaine, bell pepper, tomatoes, and green onions.
• Place all ingredients in a large bowl and stir to combine.
• Toss with desired dressing.
• Cilantro Dressing:.
• Puree all ingredients in a blender or food processor until smooth.
• Taste and adjust seasonings if necessary.
• Makes about 3/4 cup.

Steps:

• In a large bowl, toss together lettuce through cilantro.
• Place your diced avocadoes in a small bowl and toss them with the lime juice before tossing them in the salad.
• Serve with Southwest Ranch Salad Dressing #167319 or the dressing of your choice.
• **If not eating this right away, reserve the crushed Doritos and add them just before serving.

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!

Steps:

• Mix salt, cumin, and chili powder in bowl. Season the chicken breasts.
• In a large skillet, heat olive oil, then add chicken breasts. Cook roughly 7-8 minutes each side, remove from pan, then let sit for about 5 minutes before slicing into strips. The juices should run clear and the chicken shouldn't be pink in the center.
• Cut the chicken into slices.
• In a large bowl, add lettuce, bell pepper, tomatoes, black beans, corn, and chicken. Toss until everything is mixed. Add avocados, then toss once more. Be careful to not overwork the avocados. Serve in bowl.
• Add the avocado dressing ingredients to a blender and process until smooth. Add 3 - 6 tablespoons of water for desired thickness.
• The dressing can be stored in an airtight container and kept refrigerated for 1-2 weeks.
• Toss the salad with the desired amount of dressing and serve.

Steps:

• To make the dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and apple cider vinegar in a slow stream until emulsified; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado. Serve immediately, garnished with tortillas trips, if desired

Steps:

• Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl.
• Whisk the oil, vinegar and cumin in a separate smaller bowl. Pour the dressing over the vegetables and stir until thoroughly coated. Let stand 15 minutes to blend the flavors, or refrigerate up to 2 hours before serving.
• To serve, spoon the salad onto a bed of lettuce or greens.
• Nutritional Information Per Serving: Calories 110; Total Fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrate 10g; Fiber 3g; Protein 3g Vitamin A 10%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV.
• * Daily Value.