Sonoran Salad Dressing Recipes

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HOMEMADE CAESAR SALAD DRESSING



Homemade Caesar Salad Dressing image

My family loves this rich and creamy Caesar salad dressing. It's not overly garlicky or fishy -- it's just right.

Provided by Jennifer Segal, adapted from Gourmet magazine

Categories     Salads

Time 10m

Yield Makes 1⅓ cups (enough for about 10 starter salads)

Number Of Ingredients 9

2 small garlic cloves, minced
1 teaspoon anchovy paste (see note)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann's Real
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
  • Note: Anchovy paste can be found near the canned tuna in the supermarket.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 184, Fat 19g, Carbohydrate 1g, Protein 2g, SaturatedFat 1g, Sugar 0g, Fiber 0g, Sodium 296mg, Cholesterol 13mg

SONORAN SALAD



Sonoran Salad image

Easy and pretty. Present the salad in its "before" stage to your guests, and then toss. I usually "cheat" and add different vegetables as needed or desired. You can always switch this up and make it as colorful as you wish. And you can certainly change up the meat element too. Chicken added to this is great. I know someone who...

Provided by gale vineyard

Categories     Lettuce Salads

Time 35m

Number Of Ingredients 13

1 large head romaine lettuce, finely chopped - or other salad leaf mixture
1 large tomato, chopped
1 red, yellow or orange pepper chopped
1 medium red onion, chopped
3 oz blue cheese, crumbled
6 slice bacon, fried and crumbled
DRESSING
3/4 c vegetable oil
1/4 c vinegar
1 clove garlic, minced
1 tsp salt
4 tsp sugar
pepper to taste

Steps:

  • 1. Combine dressing ingredients in a jar and shake.
  • 2. Place romaine on the bottom of an oval or rectangular bowl.
  • 3. Chop all vegetables in uniform size.
  • 4. Arrange each vegetable in a colorful row on top of the lettuce to make a "composed" salad.
  • 5. Add the dressing just before serving and toss

SONORAN SALAD & DRESSING



Sonoran Salad & Dressing image

Mmm... This is SO yummy. Recipe from my dear friend Cynthia. We love this aside pizza or any grilled meats. If you don't care for large chunks of blue cheese as we do, freeze the cheese and grate. Change the flavor by using feta instead of the blue and add Kalamata olives. Consider adding some Parmesan or pepperoni too. Once filled cooked jumbo pasta shells with this for an appetizer.

Provided by charlie 5

Categories     Salad Dressings

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 head romaine lettuce
1 large tomatoes, chopped
1 medium red onion, minced
1 large avocado, sliced
3 ounces blue cheese, crumbled
6 slices bacon, fried, drained, crumbled
3/4 cup olive oil
1/4 cup vinegar
4 garlic cloves, minced
1 teaspoon salt
4 teaspoons sugar
1 teaspoon pepper

Steps:

  • Mix romaine, tomato, onion, avocado, cheese and bacon in salad bowl.
  • Mix together the olive oil, vinegar, garlic, salt, sugar and pepper. Pour over salad and mix well.

Nutrition Facts : Calories 756.4, Fat 71.4, SaturatedFat 16, Cholesterol 39.1, Sodium 1182.9, Carbohydrate 21.1, Fiber 8.5, Sugar 9, Protein 12.5

SONORAN COLESLAW



Sonoran Coleslaw image

Make and share this Sonoran Coleslaw recipe from Food.com.

Provided by JillAZ

Categories     < 30 Mins

Time 30m

Yield 10 serving(s)

Number Of Ingredients 18

1/2 head green cabbage
1/2 cup shredded red cabbage
2 tablespoons shredded carrots
1/2 cup diced celery
1/2 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
2 tablespoons mayonnaise
2 tablespoons honey
2 tablespoons seasoned rice vinegar
2 tablespoons red wine vinegar
1 1/2 teaspoons canola oil
1 tablespoon sugar
1 1/2 teaspoons dry mustard
3/4 teaspoon pepper
1/2 teaspoon salt
1 dash garlic granules
1 tablespoon finely chopped fresh cilantro

Steps:

  • In a large bowl, combine cabbages, carrots, celery, onion and peppers.
  • For dressing: Combine mayonnaise, honey, rice vinegar, red wine vinegar, oil, sugar, dry mustard, pepper, salt, garlic and cilantro.
  • Pour dressing over cabbage mixture and toss well to combine.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 56.3, Fat 1.9, SaturatedFat 0.2, Cholesterol 0.8, Sodium 152.1, Carbohydrate 10, Fiber 1.6, Sugar 7.5, Protein 1.1

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