Santa Fe Southwest Tostada Salad Recipes

CHICKEN TOSTADA SALAD

Chicken Tostada Salad image

If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) shredded lettuce
1 medium tomato, cut into wedges
1/2 cup reduced-fat ranch salad dressing
1/4 cup sliced ripe olives
2 tablespoons taco sauce
4 tostada shells
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
1/2 cup shredded Mexican cheese blend

Steps:

In a large bowl, combine the first five ingredients. Arrange lettuce mixture over tostada shells. Top with chicken and cheese.

Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 1364mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

SANTA FE SOUTHWEST TOSTADA SALAD

Santa Fe Southwest Tostada Salad image

Number Of Ingredients 12

Ingredients

2 ripe avocados, pitted and peeled, divided
1/2 cup spicy ranch salad dressing
1 tablespoon lime juice
4 Morningstar Farms® Spicy Black Bean veggie burgers
1 cup frozen corn kernels, thawed
4 cups torn Romaine lettuce or torn mixed greens
1 cup chopped Italian plum tomato
1/2 cup shredded Monterey Jack cheese with jalapeño chilies (2-oz)
12 tostados shells
1/2 cup salsa
1/2 cup sour cream (optional)
4 green onions, slivered lengthwise

Steps:

1. In small bowl mash together 1 of the avocados, salad dressing and lime juice. Cover and refrigerate until needed.2. In large nonstick skillet. Cook MORNINGSTAR FARMS Spicy Black Bean Burgers over medium heat for 6 to 8 minutes or until heated through. Remove from skillet. Cool slightly. Cut each burger into 8 strips. Add corn to same skillet. Cook and stir over medium heat for 1 to 3 minutes or until it just begins to brown. Remove from skillet.3. Chop remaining avocado. In large bowl toss together chopped avocado, burger strips, corn, lettuce, tomato, Monterey Jack cheese and cheddar cheese.4. Spread salad dressing mixture over one side of each tostada shells. For each salad on a serving plate, layer one tostada shell, dressing side up some of the lettuce mixture a second tostada shell, dressing side up additional lettuce mixture a third tostada shell, dressing side up and additional lettuce mixture. Repeat with remaining tostada shells and remaining lettuce mixture.5. Serve immediately topped with salsa, sour cream (if desired) and green onions.

Nutrition Facts : Nutritional Facts Serves

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

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