Margarita Salad Recipes

MARGARITA SALAD

Steps:

• Place fruit in large bow.
• Mix margarita mix, honey and lime juice. Pour over fruit.
• Chill at least 1 hour, stirring occasionally.

MARGARITA SALAD

Steps:

• Rub rims of 6 chilled salad plates with lime wedges, and roll edges in kosher salt, if desired.
• Combine lettuce and next 3 ingredients in a large bowl; toss with Margarita Dressing.
• Arrange on prepared plates, and garnish with tortilla chips.
• Margarita Dressing:.
• Whisk together all ingredients.
• Cover and chill.

SALTY WATERMELON MARGARITA SALAD

Steps:

• Place the chopped watermelon in a large bowl and chill for 1 hour or up to overnight.
• Meanwhile, for the quick-pickle cucumbers: Combine 1/2 cup of the red wine vinegar, 1 teaspoon salt and freshly ground pepper to taste into a medium bowl, then whisk until the salt is fully dissolved. Add the chopped cucumbers and let sit for 1 hour, stirring occasionally.
• For the vinaigrette: Combine the olive oil, lime zest and juice, orange zest and juice, remaining 1/4 cup red wine vinegar, 1/2 teaspoon salt and freshly ground black pepper to taste in a small bowl, then whisk until emulsified.
• To assemble: Combine the watermelon, cucumbers, basil, feta and dressing in a serving bowl and toss until mixed well. Add salt and pepper to taste. Chill at least 30 minutes before serving.

SUMMERTIME MARGARITA FRUIT SALAD

Steps:

• 1. In a small bowl combine the Tequila, orange liqueur, lime juice, sugar, and orange juice. Mix well.
• 2. In a medium to large bowl combine the chopped fresh fruit with the margarita dressing and mix well.
• 3. Chill for 4-8 hours or overnight to let the flavors marry.

MARGARITA FRUIT SALAD

Steps:

• 1) In a large bowl, mix together margarita, orange marmalade and lime juice.
• 2) Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
• 3) Add mint, toss and serve.
• This recipe should not be served to anyone under 21, or the legal drinking age.

MARGARITA SALAD DRESSING & CHICKEN MARINADE

Steps:

• Beat all ingredients together with a wire whisk.
• Chill.
• Serve over a mixed greens salad.

MARGARITA MELON SALAD

Steps:

• Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.
• Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

MARGARITA CHICKEN SALAD

Steps:

• Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
• When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
• Meanwhile, in large bowl, combine all remaining salad ingredients.
• In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
• Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.

GRILLED MARGARITA CHICKEN SALAD

Steps:

• Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
• Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

MARGARITA SHRIMP SALAD

Steps:

• Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
• Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
• Drain the shrimp and reserve the marinade.
• In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
• Remove from heat, transfer to a small bowl, and cool.
• Whisk in the olive oil and season to taste with salt and pepper; set aside.
• Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
• Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
• Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
• When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
• Sprinkle with chili powder while still warm.
• In a large bowl, mix together the tomato, bell pepper and lettuce.
• Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
• Top with the grilled shrimp and tortilla strips and serve immediately.