Sierras Salad Recipes

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SIERRA'S SALAD



Sierra's Salad image

I copied this recipe out of a magazine years ago (I think it was Sunset). I love all these ingredients so I knew I would love the salad. A great summertime meal.

Provided by Babs in Toyland

Categories     Cheese

Time 18m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup chopped walnuts
6 tablespoons balsamic vinegar
1/4 cup olive oil
1 1/2 teaspoons toasted sesame oil
2 firm ripe avocados
3 quarts bite size pieces romaine lettuce
2 cups diced fresh tomatoes
2 cups thinly sliced mushrooms
1 cup thinly sliced red onion
1 (3 7/8 ounce) can sliced ripe olives
1/2 lb crumbled feta cheese
1/2 cup slivered fresh basil leaf

Steps:

  • In a 8-10 inch frying pan over medium-high heat, stir or shake walnuts frequently until golden, about 3 minutes.
  • Pour into a large bowl and add vinegar, olive oil and sesame oil.
  • Pit and peel avocados, cut into 1/2 inch chunks and add to bowl.
  • Add lettuce, tomatoes, red onions, olives, cheese and basil and mix well.
  • Salt and pepper to taste.

Nutrition Facts : Calories 376.8, Fat 32.4, SaturatedFat 7.5, Cholesterol 25.4, Sodium 432.1, Carbohydrate 16.9, Fiber 7.3, Sugar 6.9, Protein 9.6

TEQUILA AND KAFFIR LIME SIERRA FISH WITH WARM SALAD OF NOPAL (PRICKLY PEAR) WITH CILANTRO-AGAVE VINAIGRETTE



Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette image

Provided by Ming Tsai

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper)
1 ounce 100 percent agave tequila
4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon
1 jalapeno, de-stemmed, minced with the seeds
1 onion, sliced
4 limes, juiced
1 tablespoon soy sauce
Salt and black pepper
Nopal Salad, recipe follows
Cilantro Agave Vinaigrette, recipe follows
1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish
Grapeseed oil, to cook
1 tablespoon minced ginger
2 shallots, minced
2 cups 1/4-inch strips nopal
1/2 cup cilantro-agave vinaigrette, recipe follows
1/2 pound mixed field greens
Salt and freshly ground black pepper
2 cups washed, dried, and picked cilantro
2 cloves garlic
2 tablespoons agave syrup
1 tablespoon Dijon mustard
2 limes, juiced
2/3 cup grapeseed oil
Salt and black pepper

Steps:

  • In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning.
  • Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around. Top salad with a mound of fish and fried tortilla crisps.
  • In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown. Add the nopal and heat thoroughly. Season and add the vinaigrette. Place the greens in a large bowl and toss with warm vinaigrette. Check for flavor.
  • In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed. Slowly add the oil to emulsify and season with salt and pepper.

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