Fiesta Salad W Lime Cilantro Vinaigrette Recipes

FIESTA SALAD

Steps:

• We have used a curly leaf lettuce that we grew in our garden which required more rinsing.
• Remove the core from your lettuce and wash thoroughly in a colander under cold running water.
• Dry thoroughly and shred using a sharp knife.
• You can either prepare fresh corn by boiling and then cutting off the kernels or keep it super simple by using a can of corn and rinsing the corn kernels in a colander under cold water.
• Rinse the beans in a colander under cold water.
• Wash your tomatoes, pat dry and slice in half.
• Wash, peel and remove the pit from your avocado then dice.
• Wash the parsley leaves, pat dry and roughly chop.
• Place everything in a large mixing bowl, season with some sea salt and cracked black pepper. pour over the olive oil, red wine vinegar, sprinkle with the taco or cajun seasoning then toss everything until well combined.
• Taste and adjust seasonings according to your liking arrange in s a salad bowl and keep chilled until ready to serve.

LIME-CILANTRO VINAIGRETTE

Steps:

• Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

CILANTRO LIME VINAIGRETTE

Steps:

• Place the first ingredients in blender. While processing, gradually add oil in a steady stream.

BARLEY LIME FIESTA SALAD

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
• In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE

Steps:

• For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
• For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.