Fresco Salad Recipes

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VINE-RIPE TOMATO SALAD WITH QUESO FRESCO, CILANTRO, AND SERRANO



Vine-ripe Tomato Salad with Queso Fresco, Cilantro, and Serrano image

Provided by Aarón Sánchez

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 large round tomatoes
1 red onion, thinly sliced
1 serrano, thinly sliced
1 tablespoon chopped cilantro leaves
1/4 cup queso fresco
1 teaspoon Mexican oregano
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper

Steps:

  • Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.
  • In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

FRESCO SALAD



Fresco Salad image

This is a take-off from the signature salad at a local euro grill. Other favorite salad ingredients can be added as wished and use your favorite dressing. Quantities are approximate for two dinner sized salad servings These are just the key ingredients that make the salad so yummy and filling.

Provided by LizzieLou

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup cubed beet (pickled or canned)
2 tablespoons crumbled feta
1/2 cup shredded mozzarella cheese
1/2 cup chickpeas or 1/2 cup garbanzo beans
2 slices crumbled bacon
1/2 tablespoon chopped red onion
lettuce or greens

Steps:

  • We also like avacado, bell peppers, cucumber etc,. Make sure to add your favorite dressing and toss thoroughly.

Nutrition Facts : Calories 304.8, Fat 19.3, SaturatedFat 8.6, Cholesterol 46.2, Sodium 685.7, Carbohydrate 19.2, Fiber 3.5, Sugar 4.2, Protein 13.9

ROMAINE SALAD WITH CHIPOTLE DRESSING AND WARM QUESO FRESCO



Romaine Salad with Chipotle Dressing and Warm Queso Fresco image

Categories     Salad     Cheese     Leafy Green     Pepper     Appetizer     Bake     Vegetarian     Quick & Easy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/3 cup plus 3 tablespoons extra-virgin olive oil
2 teaspoons bottled chipotle hot sauce
1/2 teaspoon sugar
2 cups cornflakes, finely crumbled
2 teaspoons dried oregano
1 12-ounce round Mexican queso fresco cheese, cut into 12 wedges
1 very large head of romaine lettuce, torn into bite-size pieces

Steps:

  • Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper.
  • Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on all sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet. (Dressing and cheese wedges can be made 4 hours ahead. Let dressing stand at room temperature; cover and chill cheese.)
  • Preheat oven to 400°F. Bake cheese wedges until hot and softened but not melted, about 5 minutes.
  • Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.

CORN SALAD WITH QUESO FRESCO - ENSALADA DE CHOCLO



Corn Salad With Queso Fresco - Ensalada De Choclo image

This salad is accompanies many Latin meals. It has a simple lime dressing that allows the fresh flavors of the ingredients to shine. Corn, onions, cilantro, red pepper, and cubes of queso fresco (farmer's cheese) are tossed with a little bit of vegetable oil, lime juice, salt and pepper. If you can find frozen Andean choclo corn at your local Latin grocery, it is fantastic in this light, refreshing, and nutritious salad.

Provided by Lavender Lynn

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups cooked corn kernels (frozen Andean choclo, if possible)
1 red pepper, finely chopped
1 red onion, finely chopped
8 ounces queso fresco (queso blanco, farmers cheese, or other fresh, unaged white cheese)
3 tablespoons vegetable oil or 3 tablespoons olive oil
1 lime, juice of
2 tablespoons cilantro, minced
salt and pepper, to taste

Steps:

  • 1.Whisk lime juice into oil and season with salt and pepper.
  • 2.Gently toss all ingredients together. Taste and season with salt and pepper as desired.
  • 3.Serve chilled.

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