Puerto Vallarta Mixed Vegetable Salad Recipes

MIXED VEGETABLE SALAD

Steps:

• Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

SHRIMP, PUERTO VALLARTA STYLE

Steps:

• In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes.
• Remove the shrimp to a bowl, cover and refrigerate.
• Reserve the skillet for the sauce.
• In a small skillet, heat the vinegar until warm.
• Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
• Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
• Discard the vinegar.
• Blend to a smooth puree.
• Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
• Transfer to a bowl and cool.
• To serve, pool the sauce on a serving plate.
• Arrange the shrimp in an overlapping pattern on the sauce.
• Scatter cilantro on top; serve as an appetizer with toothpicks.

PUERTO VALLARTA MIXED VEGETABLE SALAD

Steps:

• In medium pan of boiling wter, cook each vegetable separately over medium heat until just tender, 3-6 minutes.
• Use a slotted spoon to remove from water and rinse with cold water to cool. Place in a large bowl.
• Add salt and dressing to salad and toss to coat.
• Mound salad in center of round platter, Arrange overlapping slices of tomatoe and cucumber around edge. Serve cold.