Taos Tumble Salad Recipes

SANTA FE SALAD WITH TORTILLA STRAWS

Santa Fe Salad with Tortilla Straws image

Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

1/2 cup ranch dressing
1 medium avocado, pitted, peeled and cut into chunks
1 Old El Paso™ flour tortilla for burritos (8 inch; from 11.5-oz package)
Cooking spray
1/4 teaspoon coarse salt
1/4 teaspoon chili powder
2 cups bite-size pieces iceberg lettuce
2 cups bite-size pieces romaine lettuce
1 large tomato, chopped (1 cup)
1 cup diced peeled jicama
3/4 cup shredded Cheddar cheese (3 oz)
1/4 cup sliced ripe olives

Steps:

Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

Nutrition Facts : Calories 250, Carbohydrate 11 g, Cholesterol 20 mg, Fat 3, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 2 g, TransFat 0 g

BEAUTIFUL HEIRLOOM TOMATO SALAD

Beautiful Heirloom Tomato Salad image

The gorgeous palette of these seasonal favorites transform each plate into a summertime work of art.

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1 large yellow tomato
1 large red tomato
1 large orange or green zebra-striped tomato
1 pint (2 cups) cherry tomatoes
8 oz mozzarella cheese
3 tablespoons balsamic vinegar
1 teaspoon packed brown sugar
2/3 cup olive oil
Salt and freshly ground black pepper
1/4 cup sliced fresh basil leaves

Steps:

Cut tomatoes into 1/2-inch slices; cut cherry tomatoes in half. Cut cheese into 1/2-inch slices.
In small bowl, mix vinegar and sugar. With whisk, beat in oil until well blended. Season with salt and pepper to taste.
To assemble salad, on serving platter, layer tomato slices with cheese. Sprinkle with basil; drizzle with vinaigrette. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

TAOS SALAD

Taos Salad image

This is my Grandmother's favorite recipe and we all love it as well. Great for dinner partys and potlucks.

Provided by Kris H

Categories Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups lettuce, shredded
1 (1 lb) can kidney bean, drained
2 medium tomatoes, chopped and drained
1 tablespoon green chili, chopped
2 large avocados, mashed
1/2 cup ripe olives, sliced (sm,can)
1/2 cup sour cream
2 tablespoons Italian salad dressing
2 tablespoons fresh onions, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1 dash pepper
1/2 cup sharp cheddar cheese, shredded
1/2 cup corn chips, coarsely crushed
8 whole pitted olives (to garnish)

Steps:

Combine lettuce,beans,tomatoes,chilies,and sliced olives.
Chill.
Combine avocado,sour cream,salad dressing,onions,and seasonings; mix well and chill.
Just before serving, pour the avocado dressing over the salad and toss lightly.
Top with shredded cheese and corn chips.
Garnish with the whole pitted black olives.

Nutrition Facts : Calories 300, Fat 21.2, SaturatedFat 6.3, Cholesterol 19.9, Sodium 638.5, Carbohydrate 22.2, Fiber 10.8, Sugar 4.1, Protein 9.1

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