Margarita Salad Recipes

MARGARITA SHRIMP SALAD FROM SWANSON®

Steps:

• Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime.
• Stir the lime juice, lime zest, and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time.
• Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally.
• Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro.
• Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Season with the black pepper.

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

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.

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 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.

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 DRESSING

Steps:

• Whisk together the olive oil, lime juice, honey, cumin, cilantro, and salt in a small bowl until combined.