YUMMY CORN CHIP SALAD
Corn chips give a special crunch and an unexpected flavor to this potluck favorite. Bacon adds a hint of smokiness, while the cranberries bring a touch of sweetness. It's the perfect picnic companion! -Nora Friesen, Aberdeen, Mississippi
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For dressing, place first 7 ingredients in a blender. Cover; process until smooth. Stir in poppy seeds., Place salad ingredients in a large bowl; toss with dressing. Serve immediately.
Nutrition Facts : Calories 436 calories, Fat 30g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 456mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
CHICKPEA SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
FIESTA CORN CHIP SALAD
This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
SOUTHWESTERN CORN CHIP SALAD
You get an explosion of Southwestern flavor in every bite of this deliciously different salad. It's a favorite for kids of all ages since it mixes beans and cheese, tasty vegetables and crisp corn chips. -Jerri Moror, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 17g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 291mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein.
TERRA CHIP SALAD
This is a unique and delicious salad. THe salad tastes great on its own, so you can omit the nuts if you'd like. Its from the Salad Time cookbook.
Provided by Collegegal Baker
Categories Kosher
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Tear lettuce and combine with the peppers and avocado in a large bowl. Sprinkle with almonds and pine nuts.
- Combine Oil, vinegar, sugar, ketchup and onion in a jar or cruet. Cover tightly and shake vigorously.
- To serve, add dressing, tossing to coat. Crumble 3/4 package chips and sprinkle on top. Arrange whole chips around edge of bowl as a garnish.
Nutrition Facts : Calories 526.6, Fat 44.4, SaturatedFat 4.3, Sodium 97.6, Carbohydrate 28.6, Fiber 9.4, Sugar 14.2, Protein 11.2
GOAT CHEESE-BEET CHIP SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each red wine vinegar and olive oil, 1/4 teaspoon kosher salt and a few grinds of pepper in a large bowl. Add 1 head chopped romaine lettuce, 1 thinly sliced halved Persian cucumber, 1/4 cup crumbled goat cheese and 1/4 cup chopped dill. Toss in 2 cups beet chips.
POTATO CHIP POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
- In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
- Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
- While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
- Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.
CHIPS AND SALSA SALAD
Everybody loves chips and salsa! Here's an upgraded version that you don't have to feel guilty about having for dinner.
Provided by scotula138
Categories Lunch/Snacks
Time 35m
Yield 2-3 2 large dinner or 3 lunch portions, 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine.
- Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.) Place your roasted peppers in a bowl and cover with plastic wrap to steam. .
- Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat) and cut into strips/dice. Place in a large bowl.
- While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips.
- Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. .
- Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy.
- Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently.
- Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes).
- Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing), queso fresco.
DORITOS® TACO SALAD
I love this dish! It reminds me of potlucks and summertime. It's full of every texture--warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that's ready to go anytime.
Provided by Rebekah Rose Hills
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
- Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.
Nutrition Facts : Calories 509 calories, Carbohydrate 39.7 g, Cholesterol 64.8 mg, Fat 28.9 g, Fiber 7.3 g, Protein 24.6 g, SaturatedFat 8.6 g, Sodium 833.1 mg, Sugar 8.4 g
INDIAN CHAAT-INSPIRED POTATO CHIP SALAD
We're making chip chaat! This Indian street food often features crispy fried things topped with all kinds of amazing garnishes. It's by far one of the most delicious foods in the world. So, I decided to try that same approach with potato chips, and I love how this came out.
Provided by Chef John
Categories Appetizers and Snacks
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
- Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate. Squeeze lime juice from halves over top.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 57.5 g, Cholesterol 8.4 mg, Fat 37.8 g, Fiber 6.2 g, Protein 9.5 g, SaturatedFat 11.8 g, Sodium 534.7 mg
CORN CHIP SALAD
This is one of my favorite salads. The combonation of the crispy bacon and chip flovors with the tangy/sweet dressing and cheese, ect just makes me want more! A very popular salad with guests and potlucks !
Provided by herbsgirl
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Chop lettuce and set aside.
- Hard boil, peel and chop the eggs and fry and crumble bacon. (I do this ahead of time).
- Mix dressing ingredients together: set aside.
- Just before serving, toss: eggs, bacon, cheese, chips, lettuce and dressing ingredients.
- Serve and enjoy.
Nutrition Facts : Calories 572.6, Fat 45.4, SaturatedFat 16.9, Cholesterol 240.4, Sodium 991, Carbohydrate 20.3, Fiber 0.6, Sugar 16.7, Protein 20.2
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