I'm looking for a good Mexican style salad to go along with enchiladas, any ideas?!
I'm going to a dinner tonight, and am bringing a salad at the request of the hostess who is providing the main course and 1 hot side dish, another guest is bringing desert!.
She's making enchiladas, what is a nice Mexican style salad that would go along with that!?Www@FoodAQ@Com
She's making enchiladas, what is a nice Mexican style salad that would go along with that!?Www@FoodAQ@Com
Answers:
I like guacamole as a salad dish!. Cilantro, avocados, parsley, onion, a little jalapeno if you like it, a lot of jalapeno or habanero pepper if you love it, and lime juice!. Mix in a food processor, or just shop it up fine and stir and puree with a fork!.
Another nice Mexican style salad is seven layer dip!. Grated cheeses, refried beans, guacamole (see above), Spanish rice, grated lettuce, sour cream, and a mix of chopped parsley, cilantro, green onions, bell and spicy peppers are my seven layers, but you can mix and match to suit!.Www@FoodAQ@Com
Another nice Mexican style salad is seven layer dip!. Grated cheeses, refried beans, guacamole (see above), Spanish rice, grated lettuce, sour cream, and a mix of chopped parsley, cilantro, green onions, bell and spicy peppers are my seven layers, but you can mix and match to suit!.Www@FoodAQ@Com
Here's a really yummy one!
Mexican Style Chopped Salad
Serves: 4
I N G R E D I E N T S
2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup frozen corn, thawed
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional additions: cooked or canned beans, shredded cheese, crushed tortilla chips, fresh chopped tomatoes
I N S T R U C T I O N S
Place serving plates in refrigerator to chill
In a large bowl, whisk together the lemon juice and mustard!. Add the olive oil, whisking until smooth!. Add remaining ingredients, and toss gently to combine!. Add salt and freshly-ground black pepper to taste and serve immediately on chilled plates!.
I also add a can of chick peas (garbanzo beans) and/or red kidney beans (drained and rinsed)!. You can also add more/less ingredients to increase/decrease the portion sizes based on the amount of people you are serving!.Www@FoodAQ@Com
Mexican Style Chopped Salad
Serves: 4
I N G R E D I E N T S
2 tablespoons lemon juice
1 tablespoon country-style whole-grain mustard
2 tablespoons olive oil
1 cup frozen corn, thawed
1 ripe avocado, diced
1 cup diced red bell pepper
1/2 cup fresh cilantro
1/4 cup diced celery
1/4 cup thinly sliced green onions, white and green parts
Optional additions: cooked or canned beans, shredded cheese, crushed tortilla chips, fresh chopped tomatoes
I N S T R U C T I O N S
Place serving plates in refrigerator to chill
In a large bowl, whisk together the lemon juice and mustard!. Add the olive oil, whisking until smooth!. Add remaining ingredients, and toss gently to combine!. Add salt and freshly-ground black pepper to taste and serve immediately on chilled plates!.
I also add a can of chick peas (garbanzo beans) and/or red kidney beans (drained and rinsed)!. You can also add more/less ingredients to increase/decrease the portion sizes based on the amount of people you are serving!.Www@FoodAQ@Com
go get a package of the pre cut coleslaw mix, 1 green bell pepper, 1 red bell pepper, 1 small sweet onion!.!.!.!. quarter & slice these super thin!.!. toss them with the coleslaw mix!.!.!.
Dressing
1/2 cup cider vinegar
1/2 cup extra virgin olive oil
2 TBS sugar
1tsp salt
1tsp pepper
whisk this together until the sugar dissolves
Pour over the salad and cover, refrigerate, going in and tossing it every hour until you are ready to head to your friends!. (before heading over there pour off some of the dressing that has settled in the bottom of the bowl)Www@FoodAQ@Com
Dressing
1/2 cup cider vinegar
1/2 cup extra virgin olive oil
2 TBS sugar
1tsp salt
1tsp pepper
whisk this together until the sugar dissolves
Pour over the salad and cover, refrigerate, going in and tossing it every hour until you are ready to head to your friends!. (before heading over there pour off some of the dressing that has settled in the bottom of the bowl)Www@FoodAQ@Com
My family's favorite mex side salad is a black bean and corn salad!.
1 can black beans drained and rinsed
1 can corn drained and rinsed
chopped green onion or regular onion- I don't use a lot, but it's a preference thing
diced tomato
chopped cilantro (gotta be fresh!)
juice of two limes
this can all be doubled very easily and it looks great on the plate!Www@FoodAQ@Com
1 can black beans drained and rinsed
1 can corn drained and rinsed
chopped green onion or regular onion- I don't use a lot, but it's a preference thing
diced tomato
chopped cilantro (gotta be fresh!)
juice of two limes
this can all be doubled very easily and it looks great on the plate!Www@FoodAQ@Com
Just stick with a crisp, fresh romaine!. There's enough spice in the
star dish!. You don't want to minimize that for your hostess!. To jazz
it up slightly, not too much, add cherry tomatoes, red onion or feta
cheese!. Take an oil/vinegar type of dressing with you, but let each
person add thier own!.
Enjoy your meal!Www@FoodAQ@Com
star dish!. You don't want to minimize that for your hostess!. To jazz
it up slightly, not too much, add cherry tomatoes, red onion or feta
cheese!. Take an oil/vinegar type of dressing with you, but let each
person add thier own!.
Enjoy your meal!Www@FoodAQ@Com
Just make an ordinary salad but put in black olives, green onions, fried tortilla strips (or just chips) and for a dressing mix together a non-chunky salsa (chipotle salsa would have the best flavor) with some ranch dressing, it's awesomeWww@FoodAQ@Com