Southwestern Cactus Salad Recipes

SOUTHWEST SALAD

Southwest Salad image

Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.

Provided by GreenEyedLS

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
2/3 cup sharp cheddar cheese, GRATED
2/3 cup corn
2/3 cup tortilla chips, crushed
1 cup ranch dressing, from bottle
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon cumin

Steps:

Mix all salad ingredients together in large serving bowl.
Mix all dressing ingredients together in a cup or small bowl.
Toss with dressing or serve on the side.
If preparing ahead of time, wait to add chips so they stay crisp.

CACTUS SALAD

Cactus Salad image

Learn to make a classic salad from Mexico's iconic nopal cactus and discover your new favorite veggie. You can use jarred or fresh cactus pieces.

Provided by Robin Grose

Categories Appetizer Salad Side Dish Salad

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tomato, chopped
1 small white or purple onion, chopped
2 cups of chopped, cooked nopales (from a jar, or see below recipes for instructions for using fresh cactus)
1/4 cup finely chopped cilantro (leaves and stems)
2 tablespoons olive oil
2 tablespoons freshly squeezed Mexican lime juice
1 tablespoon dried oregano
1/2 teaspoon kosher salt
Crumbled queso fresco cheese , for garnish
Thinly sliced onion, for garnish
Sliced avocado, for garnish

Steps:

Gather the ingredients.
Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.

Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

SOUTHWESTERN CACTUS SALAD

Southwestern Cactus Salad image

A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!

Provided by Lupe Burke

Categories Salad Vegetable Salad Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) jar nopales - drained, rinsed, and dried
2 cups chopped tomatoes
½ cup diced onion
5 jalapeno peppers, seeded and minced
½ cup fresh cilantro leaves
2 lemons
½ teaspoon garlic salt

Steps:

In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g

SOUTHWESTERN VEGETARIAN CASSEROLE

Southwestern Vegetarian Casserole image

This is vegetarian comfort food at its best! A flavorful filling of beans, veggies, and spices is topped with fluffy cheddar drop biscuits and baked to perfection.

Provided by Laurel Randolph

Categories Entree Dinner

Time 1h5m

Number Of Ingredients 24

Ingredients

Cooking spray, for the casserole dish
2 teaspoons olive oil
1 small red onion, diced
2 medium yellow squash or zucchini, chopped
8 ounces cremini mushrooms, stems trimmed and diced
1 large red, orange, or yellow bell pepper, seeded and chopped
1 jalapeño, seeded and diced, optional
1/2 large bunch (about 3 cups tightly packed) curly leaf kale, stems removed and leaves roughly chopped
3 cloves garlic, minced
2 teaspoons chili powder, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 (15-ounce) cans pinto or black beans, rinsed and drained
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (7-ounce) can salsa verde
For the cheddar biscuit
2 1/3 cups (326g) all-purpose flour, divided
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter, cold and cubed
1 1/2 cups buttermilk
1 1/2 cups shredded sharp cheddar cheese, divided

Steps:

Heat the oven: Preheat the oven to 450°F and grease a 9x13-inch casserole dish with cooking spray.

Nutrition Facts : Calories 633 kcal, Carbohydrate 88 g, Cholesterol 51 mg, Fiber 13 g, Protein 25 g, SaturatedFat 11 g, Sodium 1742 mg, Sugar 13 g, Fat 22 g, UnsaturatedFat 0 g

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