MEXICAN-STYLE TOMATO SALAD
This simple side is a Mexican rendition of an Italian caprese salad.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 7
Steps:
- Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly. Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour). Season with salt and pepper, and drizzle with oil before serving.
MEXICAN SALAD
Make and share this Mexican Salad recipe from Food.com.
Provided by keen5
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Tear lettuce into bite size pieces.
- Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
- To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
- This may be done in a blender.
- Toss salad and dressing and add crushed chips last.
MEXICAN SALAD
Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.
Provided by My Food and Family
Categories Side Dish Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Layer lettuce, beans and tomatoes in large bowl.
- Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
- Sprinkle with chips just before serving; toss lightly.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g
CONTEST-WINNING TOMATO CORN SALAD
Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. - Carrie Componile, Roselle Park, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 410mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MEXICAN GREEN SALAD
"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.
Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
MEXICAN SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.
MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5m
Yield 2 1/2 cups prepared dressing
Number Of Ingredients 10
Steps:
- Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
- Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.
MEXICAN RESTAURANT SALAD
This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.
Provided by cookiedog
Categories Salad Dressings
Time 23m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
- Refrigerate until ready to use.
- To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
- Toss continuously until the seeds are lightly toasted, about 3 minutes.
- Season to taste with salt and let cool.
- To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
- Season to taste with salt and pepper.
- Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
Nutrition Facts : Calories 359.7, Fat 31.4, SaturatedFat 5, Cholesterol 4.8, Sodium 114.1, Carbohydrate 18.1, Fiber 7.7, Sugar 4, Protein 6.4
MEXICAN WHITE BEAN & ROASTED TOMATO SALAD
If you like roasted tomatoes and bean you will love this salad. Serve it as the main dinner dish or as a side dish. It will serve 4 as the main dish or 8 as a side dish
Provided by Bergy
Categories One Dish Meal
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
- Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
- Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
- Switch positions of the pans halfway through the baking.
- Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
- Strain the beans over a bowl and reserve the liquid.
- Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
- Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
- Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
- Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
- Serve warm or at room temperature.
- Drizzle the balsamic vinegar over the salad and then serve.
Nutrition Facts : Calories 451.1, Fat 4.2, SaturatedFat 0.7, Sodium 30.4, Carbohydrate 81.2, Fiber 18.7, Sugar 9.4, Protein 25.6
MEXICAN SEAFOOD SALAD
Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
- Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.
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