Mexicanchoppedsaladwithhoneylimedressing Recipes
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
A great chopped salad with a Mexican twist.
Provided by RecipeGirl.com (Self Magazine)
Categories Salad
Number Of Ingredients 15
Steps:
- Toss all salad ingredients in a large bowl.
- In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 serving, Calories 410 kcal, Carbohydrate 54 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 130 mg, Fiber 17 g, Sugar 15 g
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
I love finding lighter side dishes to go with Mexican or southwestern dishes. This one was in Self magazine.
Provided by JeriBinNC
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put all salad ingredients in a bowl and toss lightly.
- Mix dressing ingredients well in separate bowl and pour over salad. Toss well.
Nutrition Facts : Calories 366.1, Fat 18.4, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 44.8, Fiber 13.5, Sugar 14.7, Protein 10.5
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.
Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
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- Combine all the dressing ingredients in a dressing cruet or glass jar with a lid, shaking well to combine.
- In a large serving bowl, combine the lettuce, corn, black beans, bell pepper, grape tomatoes, red onion, jicama, and cilantro; drizzle with the prepared dressing, tossing gently to coat. Top the salad with crushed tortilla chips, as desired. Serve at once.
MEXICAN CHOPPED SALAD - THIS FARM GIRL COOKS
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- Combine all dressing ingredients in a wide mouth jar and blend with a handheld immersion blender until smooth. If you don't have an immersion blender, use a food processor or blender and process until smooth. Add a few tablespoons of cold water if necessary, to "loosen up" the dressing as needed until you've come to your desired consistency. Cover and refrigerate until ready to serve.
- Chop romaine leaves. Add romaine, other salad mix, and chopped cilantro to a large salad bowl and gently toss to combine. Add chopped tomatoes, diced red onion and black beans.
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