Chopped Salad With Cilantro Cumin Dressing Recipes

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
• Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
• For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING

Steps:

• Finely chop romaine, bell pepper, tomatoes, and green onions.
• Place all ingredients in a large bowl and stir to combine.
• Toss with desired dressing.
• Cilantro Dressing:.
• Puree all ingredients in a blender or food processor until smooth.
• Taste and adjust seasonings if necessary.
• Makes about 3/4 cup.

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO-LIME DRESSING

Steps:

• Make the dressing: Blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I like the addition of a little cumin, and also agave to sweeten.)
• Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
• Place all salad ingredients in a large bowl.
• Toss with desired amount of dressing.*

COOKED CARROT SALAD WITH TOASTED CUMIN DRESSING

Steps:

• Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook until water evaporates, about 1 minute. Transfer carrot mixture to medium bowl; cool slightly.
• Meanwhile, stir cumin in heavy small skillet over low heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice and oil. Pour over carrot mixture; toss to blend. Cool completely.
• Mix onion and cilantro into carrot mixture. Season to taste with salt and pepper. Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand at room temperature.)

DELICIOUS CILANTRO CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
• Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
• Cover and refrigerate for about 1 hour. Serve chilled.

CHOPPED SALAD WITH CILANTRO-CUMIN DRESSING

Steps:

• Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl.
• Whisk the oil, vinegar and cumin in a separate smaller bowl. Pour the dressing over the vegetables and stir until thoroughly coated. Let stand 15 minutes to blend the flavors, or refrigerate up to 2 hours before serving.
• To serve, spoon the salad onto a bed of lettuce or greens.
• Nutritional Information Per Serving: Calories 110; Total Fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrate 10g; Fiber 3g; Protein 3g Vitamin A 10%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV.
• * Daily Value.