Mexican Chopped Salad With Toasted Cumin Vinaigrette Recipes
EVERYDAY MEXICAN SALAD
This delicious Everyday Mexican Salad recipe is quick and easy to make, totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish! See notes above for possible ingredient variations.
Provided by Ali
Time 15m
Number Of Ingredients 13
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
Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.
Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE
This was served yesterday at a Super Bowl Party. We all loved it. Since the lady who brought it is a vegetarian, she omitted the chicken. She also left out the cilantro as the hostess doesn't like cilantro. I will add both. The recipe is from Robin Miller on the Food Network.
Provided by Vicki in AZ
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a grill pan (spray with cooking spray) over medium heat to preheat.
- Place corn on hot pan and cook 3-5 minutes, until browned on all sides.
- Remove corn from pan and cool.
- When cool, slice kernels from cob.
- Transfer corn to a large bowl and add all ingredients through cilantro.
- Heat oil in a large skillet over medium heat, add cumin and cook 1 minute until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss.
Nutrition Facts : Calories 682.5, Fat 33, SaturatedFat 10.8, Cholesterol 117.9, Sodium 660.8, Carbohydrate 49.7, Fiber 13.1, Sugar 6.9, Protein 49.2
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