Southwest Salad With Cilantro Dressing Recipes
SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
SOUTHWEST SALAD WITH FRESH LIME CILANTRO DRESSING
I have been preparing this salad for the past 6 or 7 years and I still love it just as much as the first time I made it. These ingredients just come together so beautifully in this dish you'll be amazed at the reactions each time you serve it. And unlike many salads, it is even great the next day as leftovers!
Provided by Autism Mommy
Categories Salad Dressings
Time 20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare dressing first by combining in food processor or blender fresh cilantro, lime juice, sour cream, sugar, salt and pepper.
- Then slowly drizzle in oil until fully combined.
- Pour dressing into container and chill in fridge for several hours for flavors to meld.
- In large glass/acrylic bowl layer lettuce, then tomatoes, onion, black bean, cheese, and corn.
- (At this point the salad can wait for up to 8 hours before serving if you wish to be a step ahead later on.).
- Before serving sprinkle broken chips over corn layer. Then pour dressing over chips and toss completely.
- Enjoy!
THE BEST SOUTHWEST SALAD DRESSING
This Southwest Salad Dressing is perfect for taking any type of salad to the next level! With flavors of smoked paprika and ancho chili powder, this salad dressing is creamy, savory, and has just the right amount of kick to it. Make this recipe in just 5 minutes or less and have it on hand for healthy salads all week long!
Provided by Christine McMichael
Categories Dressing
Time 5m
Number Of Ingredients 11
Steps:
- Combine the ingredients in a salad shaker or bowl.
- Shake or whisk together until smooth.
- Serve and enjoy!
Nutrition Facts : Calories 22 kcal, Carbohydrate 3 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SOUTHWEST QUINOA SALAD
Deliciously fresh, perfect for eating hot or cold, this vegan Southwest Quinoa Salad makes a perfectly packable lunch or a tasty side all year round. As a bonus, you can get this yummy dish on the table in just 30 minutes.
Provided by Sarah McMinn
Time 50m
Number Of Ingredients 11
Steps:
- Rinse quinoa and set aside. Bring 2 3/4 cups water to a boil. Add quinoa and reduce heat to a simmer. Simmer for about 20 minutes, until water has evaporated and quinoa is cooked. Transfer to a large bowl and fluff with a fork. Place in the refrigerator to cool for at least 20 minutes.
- Dice the onions, bell peppers, and jalapeno pepper. Rinse the black beans and corn. Set aside.
- While quinoa is cooking, mix together salad dressing ingredients. Once the quinoa is no longer hot to the touch, stir in the salad dressing so that the quinoa is fully coated.
- Add the vegetables, black beans, and corn. Taste and adjust seasonings. Cover and place in refrigerator until ready to serve.
Nutrition Facts : Calories 314 kcal, Carbohydrate 42 g, Protein 9 g, Fat 12 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
SOUTHWESTERN STEAK SALAD WITH CILANTRO AVOCADO DRESSING
An easy southwestern salad loaded with black beans, corn, avocado, sweet cherry tomatoes, fresh cilantro, piquillo peppers, and tender grilled Ribeye, all topped with a fresh Cilantro Avocado Dressing!
Provided by Krista
Categories Dinner
Time 15m
Yield 3
Number Of Ingredients 18
Steps:
- Preheat the grill to medium high heat.
- In a small food processor, add fresh cilantro, avocado, lime juice, red wine vinegar, olive oil, red pepper flakes, and ground cumin. Blend until smooth and creamy. Add salt and pepper to taste.
- Season the steak on both sides with salt and pepper.
- Place the steak on the grill and grill each side for 3-4 minutes. Remove and let rest for 3 minutes, then thinly slice.
- Assemble the salad: in a large bowl add lettuce, piquillo pepper, cherry tomatoes, corn, black beans, orange bell peppers, avocado, and thinly sliced steak. Serve with Cilantro Avocado Dressing.
Nutrition Facts : ServingSize 2 cups of salad + dressing, Calories 345 calories, Sugar 7 g, Sodium 467 mg, Fat 21 g, Carbohydrate 32 g, Fiber 15 g, Protein 16 g, Cholesterol 20 mg
SOUTHWEST SALAD WITH CILANTRO DRESSING
An excellent cool salad. It is make ahead and easy to make. The colors are very attractive, and the dressing is tart and tangy. You may also use the dressing on pasta or beans. Add grilled chicken strips for a complete meal, or Garbanzo beans, or try adding torn Romain lettuce just before serving.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except the tomato, add dressing, and chill several hours or overnight.
- Add tomato just before serving.
- Dressing: Mix dressing ingredients in a jar.
- Shake to mix, or whisk very, very well.
- Store in a glass jar in refrigerator.
Nutrition Facts : Calories 105.1, Fat 7.3, SaturatedFat 1, Sodium 125.7, Carbohydrate 10.5, Fiber 1.6, Sugar 2.5, Protein 1.5
SOUTHWESTERN CHOPPED SALAD WITH CILANTRO-LIME DRESSING
Steps:
- Make the dressing: Blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I like the addition of a little cumin, and also agave to sweeten.)
- Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
- Place all salad ingredients in a large bowl.
- Toss with desired amount of dressing.*
Nutrition Facts : Calories 336 kcal, Carbohydrate 43 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, Fiber 13 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
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5/5 (1)Total Time 20 minsCategory Main Course, SaladCalories 929 per serving
- Heat the oil in a cast iron skillet over medium-high heat. Season the chicken generously on each side with taco seasoning.
- Add the chicken to the heated skillet and let it sear on the first side, untouched, for five minutes. It will begin to release from the skillet once it’s ready to flip.
- Use kitchen tongs to carefully flip the chicken once it’s reached a deep golden brown color, and sear the other side for 4-5 more minutes, decreasing the heat slightly if needed.
- Remove from the heat and let it sit for at least 5 minutes prior to slicing it to allow the juices to absorb.
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- In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.
- To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken). Add 1 teaspoon oil of choice to skillet. Place the chicken on a skillet and cook for 4-5 minutes on each side. Allow chicken to rest in pan for at least 5 minutes before cutting.
- To make the dressing: Place the sour cream (or greek yogurt), cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.</li>
- To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving. Enjoy!
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- Divide all salad ingredients amongst two large plates or bowls. Serve dressing on the side for dipping or pour desired amount over the top.
- In a small blender or food processor, combine cilantro, lime juice, olive oil, garlic, cumin, chili powder, and honey until smooth. Taste and add salt as needed.
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Reviews 12Category SaladCuisine AmericanTotal Time 20 mins
- In a food processor or blender, add the mayonnaise, greek yogurt, milk, lime juice, cilantro, garlic, and salt and pepper. Pulse until blended.
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From parsnipsandpastries.com
5/5 (1)Total Time 45 minsServings 6Calories 592 per serving
- Wash and dry the cilantro very well, as you do not want excess water in your dressing. Trim the ends of the stems, keeping most of the stem intact, and roughly chop the cilantro.
- Using a grill pan over medium-high heat or an outdoor grill, grill the corn until charred evenly on all sides and tender, about 10 minutes. Slice off the corn and season with salt and pepper.
- Layer the lettuce with the corn, peppers, tomatoes, black beans, and avocado. Dress with the creamy cilantro dressing and top with sliced chicken, cotija cheese, and crumbled blue corn tortilla chips. Enjoy!
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- To a large ziploc bag, add the Greek yogurt, taco seasoning, cumin, sea salt, olive oil, and chicken breasts. Close the ziploc and squeeze to move the chicken around and evenly coat in the yogurt marinade. Place in the refrigerator to marinate for 30 minutes.
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From noshtastic.com
5/5 (30)Total Time 25 minsCategory SaladCalories 483 per serving
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