South Of The Border Salad Dressing Recipes

SOUTH OF THE BORDER SALAD

South of the Border Salad image

"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

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3/4 cup thinly sliced green onions
1/3 cup olive oil
1/3 cup lime juice
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

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.

CREAMY SOUTH OF THE BORDER SALAD DRESSING

Creamy South of the Border Salad Dressing image

Creamy, dreamy, with a little kick of heat from chipotles and hot pepper, this dressing makes any salad taste like you've taken a trip to Cancun for your lunch!

Provided by Nan Emanuel

Categories Salads and Dressings

Time 10m

Number Of Ingredients 15

Ingredients

1 cup mayonnaise (homemade or quality brand)
1/2 cup sour cream
2 Tbs. honey
1 large lime, zested, then juiced
1 tsp. lime zest
2 Tbs. chipotles in adobo, diced (with sauce)
2 Tbs. apple cider vinegar
1 Tbs. ground cumin
3 tsp. ground coriander
2 tsp. paprika
1 tsp. chopped garlic
2 tsp. salt
1 tsp. freshly ground pepper
2 tsp. finely chopped red onion
1 tsp. finely chopped hot pepper (your choice)

Steps:

1. Add mayo, sour cream, honey, lime juice and zest to a large bowl and using a whisk, combine the mixture well. 2. Add all remaining ingredients and whisk until well combined. Pour into a glass mason jar, and close tightly. 3. Refrigerated, the dressing will last up to 7 days.

Nutrition Facts : Calories 101 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 321 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING

South-of-the-Border Chicken Salad with Tequila Lime Dressing image

Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.-Annette Hottenstein, Cockeysville, Maryland

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 romaine hearts, cut into 1/2-inch strips
2 cups shredded cooked chicken breast
3 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/2 cup frozen corn, thawed
1/2 cup black beans, rinsed and drained
1/4 cup crumbled queso fresco
1/4 cup minced fresh cilantro
3 green onions, thinly sliced
3 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons tequila
4-1/2 teaspoons honey
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 404 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

SOUTH-OF-THE-BORDER CAPRESE SALAD

South-of-the-Border Caprese Salad image

Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! -Kathleen Merkley, Layton, Utah

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings (1 cup dressing).

Number Of Ingredients 15

Ingredients

CILANTRO VINAIGRETTE:
1/3 cup white wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 jalapeno pepper, seeded and chopped
1 garlic clove, peeled and quartered
3/4 teaspoon salt
2/3 cup olive oil
SALAD:
4 cups torn mixed salad greens
3 large heirloom or other tomatoes, sliced
1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons fresh cilantro leaves

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.

Nutrition Facts : Calories 168 calories, Fat 14g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 286mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

SOUTH-OF-THE-BORDER CITRUS SALAD

South-of-the-Border Citrus Salad image

Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. -Mary Fuller, SeaTac, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 medium pink grapefruit
3 medium oranges
1 cup julienned peeled jicama
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SOUTH OF THE BORDER SALAD DRESSING

South of the Border Salad Dressing image

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

Ingredients

1 cup canola oil
1/3 cup white vinegar
1/4 cup orange juice
1 tablespoon minced onion
1 small garlic clove, crushed
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon crushed dried red pepper

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 CHOPPED SALAD

South of the Border Chopped Salad image

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

Ingredients

4 corn tortillas
Vegetable oil
Salt
2 limes, juiced
2 teaspoons Spice Mix, recipe follows
1/3 cup good olive oil
2 green onions, thinly sliced
1/2 head Romaine lettuce, shredded
1 can (15 ounce) garbanzo beans, drained and rinsed
1 cup ripe cherry tomatoes, halved
1 ripe avocado, diced
4 ounces queso fresco or feta, crumbled
1/2 cup cilantro leaves, chopped
2 teaspoons kosher salt
2 teaspoons ground chile powder
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon granulated garlic

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 SALAD

South of the Border Salad image

Make and share this South of the Border Salad recipe from Food.com.

Provided by gailanng

Categories Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup mayonnaise
1/4 cup catsup
about 2/3 cup fresh salsa (hot or mild)
1 avocado, chopped
1 (3 1/4 ounce) can black olives, drained and sliced
1 yellow bell pepper, chopped
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can garbanzo beans, drained and rinsed
1 large head romaine lettuce, washed, spin dried and torn into bite size pieces
4 green onions, chopped
2 medium tomatoes, chopped
1 English cucumber, chopped
2 cups corn tortilla chips, broken or 2 cups corn tortilla strips
1/2 lb shredded sharp cheddar cheese (about 2 cups)
chopped cilantro (optional)
chopped fresh jalapeno pepper (optional)

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.

Nutrition Facts : Calories 436.9, Fat 22.1, SaturatedFat 7.8, Cholesterol 33.6, Sodium 659, Carbohydrate 45.8, Fiber 11.7, Sugar 5.8, Protein 18

SOUTH OF THE BORDER SALAD

South of the Border Salad image

Make and share this South of the Border Salad recipe from Food.com.

Provided by Shelley Marie

Categories Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 red apples, unpeeled, cored, cut into matchsticks
1 medium jicama, cut into matchsticks
1 small red onion, diced
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/4 cup chopped of fresh mint
lettuce leaf

Steps:

Combine apples, jicama, and onions.
For dressing whisk o.j, lime juice, vinegar and brown sugar untill sugar dissolves.
Pour dressing over apple mixture; toss to coat.
Add mint, toss to mix. Serve in lettuce lined bowl and garnish with fresh mint leaves and lemon and lime slices if desired.

Nutrition Facts : Calories 169.7, Fat 0.5, SaturatedFat 0.1, Sodium 13.4, Carbohydrate 41.7, Fiber 11.3, Sugar 23.9, Protein 2

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