San Antonio Salad Recipes

CHRISTIE'S HOUSE DRESSING

Steps:

• Using food processor blender, finely chop celery, green pepper, carrot and onion until almost grated; set aside.
• Combine salt, mustard, Sure Jel, lemon peel, cornstarch, meringue powder and paprika in small mixing bowl; set aside.
• Place ice in large mixer bowl; add dry spice mixture along with eggs, mixing at high speed.
• When thoroughly mixed and ice has melted, slowly add soybean oil 1 tablespoon at a time while mixing at high speed.
• Mix until thick (this will take about 40 minutes).
• Add chopped vegetables and mix about 1-2 minutes until blended.
• Chill in covered container several hours before serving.

SANDY'S POTATO SALAD

Steps:

• Place the potatoes in a large bowl. Add the eggs, celery, relish and onions.
• Mix the mayonnaise, mustard and sugar in a small bowl. Slowly pour the mayonnaise mixture into the potatoes - don't put it all at once - and mix together until moist. You might not use all of the 2 cups of the mayonnaise mixture (it depends on the potatoes). Add salt and pepper to taste.

PLAZA SAN ANTONIO'S SPICY ORIENTAL NOODLE SALAD

Steps:

• For Vinaigrette: In a bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper, garlic and Sriracha hot sauce.
• Set aside.
• For Noodles: Bring a large pot of water to a rolling bowl, add salt to taste, then add noodles and stir.
• While noodles are cooking, prepare the cabbage, carrots, red pepper, cilantro and chicken, shrimp or beef.
• When noodles are done, drain and immediately pour into a large bowl.
• Add vinaigrette, vegetables and meat or fish; stir to combine thoroughly.
• Serve.
• Note: In testing, low-sodium soy sauce and whole-wheat pasta were preferred.

SAN ANTONIO TACO SALAD

Steps:

• Heat 3 inches oil to 365°F in deep fryer or deep saucepan. Place one tortilla in oil. Let float 5 seconds. Press center of tortilla into oil with metal ladle to form bowl. Holding ladle in place, fry 1 to 2 minutes, or until lightly golden brown. Drain on paper towel. Repeat with remaining tortillas.
• In a large nonstick skillet over medium heat, cook the ground beef or turkey, onion and garlic in oil until meat is no longer pink. Stir in the chili powder, cumin, salsa, salt and pepper; cook over medium heat an additional 5 minutes. Remove from the heat; stir in cilantro.
• Divide lettuce equally among tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes.