Chopped Salad With Cumin Honey Vinaigrette Recipes

EVERYDAY MEXICAN SALAD

Steps:

• Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
• Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING

Steps:

• Mix together the lime juice, olive oil, honey, cumin, salt, and pepper to make the honey lime dressing.
• Prep all the ingredients for the salad.
• Toss together all the ingredients with the dressing or arrange in a bowl and drizzle dressing on top.

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
• Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
• For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

CHOPPED SALAD

Steps:

• Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

ULTIMATE GRILLED & CHOPPED SALAD

Steps:

• For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
• For the salad: Preheat a grill or grill pan over medium heat.
• Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
• Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.

ORANGE CUMIN VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
• Add oil in a slow stream, whisking until well blended, and whisk in pepper.

CUMIN HONEY VINAIGRETTE

Steps:

• Whisk the vinegar, cumin, mustard, honey, salt and pepper in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened.
• Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.

CHOPPED SALAD WITH CUMIN-HONEY VINAIGRETTE

Steps:

• In a large bowl, combine onion, avocados, bell pepper, cucumber, radishes, and black olives. In a blender, combine lemon juice, honey, parsley, cilantro, ground cumin, jalapeno peppers. Start the motor and gradually add the olive oil through the feed hole in the cap. Taste and season with salt and pepper. Add 3/4 cup of the vinaigrette to the diced vegetables and mix well. Set aside at room temperature to marinate for 15 minutes. Place diced iceberg lettuce and the aby spring salad greens in a large bowl and toss with 1/4 cup of the vinaigrette. Transfer half of the dressed greens to a large salad bowl, top with half of the marinated vegetables, the remaining greens and the remaining vegetables. Serve, passing remaining vinaigrette separately.