SOUTH OF THE BORDER SALAD
"Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad," recalls Paula Ishii of Ralston, Nebraska. "I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 138 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 549mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
SOUTH OF THE BORDER PASTA
Lovely low-fat pasta with a south-of-the-border kick. Adapted from a foodie website. Posted for ZWT3.
Provided by Caroline Cooks
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, bring cream cheese to room temperature to soften.
- Add minced jalapeños, cilantro, garlic, green onions chopped, spinach, milk, sour cream, and pinch of salt.
- Mix well.
- Warm over *low heat* while cooking pasta.
- DO NOT BOIL or BURN!
- Cook pasta al dente; drain and let it cool a bit.
- Add to cream cheese sauce and mix well.
- Serve sprinkle with more cilantro, if desired.
SOUTH OF THE BORDER CHOPPED SALAD
Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- To make the salad, preheat an oven to 350 degrees F.
- Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
- Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
- To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
SOUTH OF THE BORDER PASTA SALAD
Make and share this South of the Border Pasta Salad recipe from Food.com.
Provided by Audrey M
Categories Weeknight
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Drain and rinse in cold water.
- Mix pasta with remaining ingredients.
- Cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 234, Fat 9.2, SaturatedFat 3.1, Cholesterol 9.9, Sodium 278.8, Carbohydrate 30.8, Fiber 4.2, Sugar 2.4, Protein 8.7
SOUTH OF THE BORDER SALAD DRESSING
This tangy spicy dressing is great for pasta salad. This dressing is best used within 1 week. I like to cook pasta, and mix with black olives and shredded carrots and onions. Pour this dressing over, and refrigerate an hour. Stir to make sure if it needs more dressing before serving.
Provided by vmiller124
Categories Salad Dressings
Time 1h10m
Yield 1 1/2 Cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a 1-pint glass jar with a tight-fitting lid.
- Cover and shake well.
- Refrigerate at least 1 hour. Garlic clove may be removed. Shake well before serving.
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