South Of The Border Salad Recipes

SOUTH OF THE BORDER SALAD

Steps:

• In a large skillet or saucepan heat Big Batch Ground Beef and sweet pepper over medium about 5 minutes or until pepper is crisp-tender, stirring occasionally. Stir in salsa. Transfer to an airtight container. Cover and chill up to 4 days. Reheat before serving. Serve over greens and top with avocado* and pepitas. Add lime wedges to squeeze over servings. Big Batch Ground Beef
• In a very large skillet cook and stir ground beef, onion, and garlic over medium-high about 10 minutes or until no pink remains. Drain off fat. Stir in salt and pepper.

SOUTH OF THE BORDER SALAD

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.

SOUTH-OF-THE-BORDER CAPRESE SALAD

Steps:

• In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream., Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper., Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing.

SOUTH OF THE BORDER SALAD

Steps:

• For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
• In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
• Pour salsa dressing with avocado over salad and toss well.
• Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.

SOUTH OF THE BORDER CHOPPED SALAD

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 POTATO SALAD

Steps:

• In a medium bowl combine potatoes and lettuce; toss.
• In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
• Stir until thoroughly blended.
• Gradually add cream.
• Stir constantly until well blended.
• Pour dressing over potato-lettuce mixture.
• Toss to coat well.
• Cover and chill until serving.

SOUTH OF THE BORDER SALAD DRESSING

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.

SOUTH-OF-THE-BORDER CITRUS SALAD

Steps:

• Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl., Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving.

SOUTH OF THE BORDER EGG SALAD

Steps:

• Combine eggs through onion.
• Whip together the dressing ingredients.
• Stir dressing into egg mixture and refrigerate until served.