Cuban Chopped Salad Recipes

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KICKED-UP CUBAN SALAD



Kicked-Up Cuban Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11

2 avocados, chopped
1 head romaine lettuce, chopped
1 small red onion, sliced into rings
1 small jalapeno, seeded and diced
1 pineapple, chopped
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons honey
1/4 teaspoon ground cumin
Pinch cayenne
Pinch salt

Steps:

  • For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.
  • For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.

EASY CUBAN SALAD



Easy Cuban Salad image

This refreshing salad relies on a few ingredients and the addition of a brightly flavored citrus dressing.

Provided by Bibi

Time 15m

Yield 8

Number Of Ingredients 12

½ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
1 head romaine lettuce - rinsed, dried and chopped
2 medium tomatoes, cut into 8 wedges
8 medium radishes, thinly sliced
1 medium red onion, thinly sliced
1 avocado - peeled, pitted, and chopped

Steps:

  • Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
  • Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
  • Serve dressed, tossed salads on individual salad plates.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 7.7 g, Fat 17.9 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 299.9 mg, Sugar 2.7 g

CUBANO SALAD



Cubano Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated garlic
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
4 radishes, thinly sliced
2 medium tomatoes, cut into wedges
1/2 head iceberg lettuce, cut into bite-sized pieces
1/2 small red onion, thinly sliced
1 small avocado, cut into chunks

Steps:

  • Whisk together the vinegar, lemon juice, garlic, 1/2 teaspoon salt and pepper to taste in a medium bowl. Whisk in the olive oil.
  • Combine the radishes, tomatoes, lettuce and onions in a large bowl and toss with just enough dressing to coat. Top with the avocado.

CUBAN SALAD



Cuban Salad image

Cuban salads typically are refreshing, yet uncomplicated, and they're always a nice addition to what often can be a heavy Cuban meal. Served with a loaf of crusty Cuban bread isn't a bad idea either!

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

2 heads romaine lettuce, chopped
4 medium tomatoes (such as Campari®), cut into wedges
2 medium avocados - peeled, pitted, and cubed
1 medium red onion, halved and thinly sliced
½ (15.5 ounce) can black beans, rinsed and drained
¼ cup fresh lime juice
1 teaspoon honey
1 clove garlic, minced
½ teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
½ cup extra-virgin olive oil

Steps:

  • Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
  • Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
  • Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

Nutrition Facts : Calories 536.1 calories, Carbohydrate 33.8 g, Fat 43.7 g, Fiber 16.1 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 384.7 mg, Sugar 8.9 g

CUBANO MACARONI SALAD



Cubano Macaroni Salad image

One of my favorite sandwiches is a hot Cubano, piled high with juicy pork, layers of ham and melty Swiss cheese. These same ingredients are amazing turned into a macaroni salad. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Swiss cheese
1 cup cubed cooked pork
1 cup cubed fully cooked ham
1/2 cup chopped sweet pickles
1/2 cup chopped onion

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles and onion. Add dressing; gently to coat. Refrigerate until serving.

Nutrition Facts : Calories 300 calories, Fat 22g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

CUBAN CHICKEN SALAD



Cuban Chicken Salad image

This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1 8-ounce skinless and boneless chicken breast
Salt
3 new red or white potatoes (3 ounces)
1 finely diced plus 2 julienned canned roasted red peppers or pimientos
2 hard-boiled large eggs, peeled and finely chopped
1 small red onion, peeled and cut into 1/8-inch dice
3 tablespoons frozen peas, thawed
1/3 cup finely chopped cilantro leaves plus 2 tablespoons leaves, for garnish
Freshly ground pepper
1 cup mayonnaise
Aranitas

Steps:

  • Place the chicken in a medium saucepan, and cover with cold salted water. Place the pan over high heat, and bring the water to a boil. Reduce heat to medium; simmer until chicken turns opaque, about 8 minutes. Remove the chicken from the water; set aside until cool enough to handle. Cut into 1/8-inch dice, and set aside in a large bowl.
  • Place the potatoes in a saucepan; cover with cold salted water. Place pan over high heat, and bring water to a boil. Reduce the heat to medium, and simmer potatoes until fork tender, about 10 minutes. Remove potatoes from water; set aside to cool. Peel, cut into fine dice, and add to the chicken.
  • Add the diced red pepper, eggs, onion, peas, and cilantro to the chicken mixture. Season with salt and pepper. Add the mayonnaise, and mix until combined.
  • Place about 1 tablespoon salad on top of each aranita. Garnish with julienned red peppers and cilantro leaves, and serve.

CUBAN BEAN SALAD



Cuban Bean Salad image

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines and closely resembles that of other Caribbean nations such as Puerto Rico, Dominican Republic, and Panama of Central America. While various parts of the island were influenced by many different immigrants, the Cuban cuisines developed locally, from the influences and demographics specific to each area. Prep time = cook time. Recipe from www.tasteofcuba.com/courtesy of Kraft Foods and posted for ZWT5.

Provided by kitty.rock

Categories     Black Beans

Time 10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 16

1/2 cup olive oil
1/2 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons ground cumin
1 fresh jalapeno pepper, seeded and finely chopped
1 medium onion, fine dice
1/4 teaspoon dried oregano leaves
1 1/2 cups chopped claussen kosher dill pickles
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
1 stalk celery, fine dice
1/2 red pepper, cut into 2-inch strips
2 green onions, sliced
1 tomatoes, chopped

Steps:

  • Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
  • Add remaining ingredients; mix lightly.
  • Cover and refrigerate 2 hours or overnight.
  • Stir gently just before serving.
  • NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
  • SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.

CUBAN POTATO SALAD



Cuban Potato Salad image

Make and share this Cuban Potato Salad recipe from Food.com.

Provided by Gay Gilmore

Categories     Potato

Time 12h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs small red potatoes or 2 lbs small yellow potatoes
salt
3/4 lb thick sliced bacon, fried crisp and cut into 1/2 inch pieces
1 1/2 cups diced red onions
4 green onions, sliced
3/4 cup dill pickle, chopped
3/4 cup good quality green olives, chopped (with pimentos is okay, just good quality)
1 tablespoon garlic powder
1 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons habanero sauce

Steps:

  • Peel (or not) the potatoes and boil with a good bit of salt.
  • Drain and then cube when cool.
  • Add salad ingredients to potatoes.
  • Mix Dressing ingredients and then toss with salad ingredients& potatoes.
  • Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.

CUBAN BLACKBEAN SALAD



Cuban Blackbean Salad image

refreshing bean salad

Provided by yoonsy

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix together beans, all the peppers, celery, red onion , coriander and parsley in a large bowl
  • Whisk together lemon juice, olive oil, garlic & cumin and toss into bean mixture.
  • Add salt and freshly ground black pepper to taste.
  • Mix well.
  • Place in refridgerator for approx 15 mins before serving so the tastes settles into the vegetables.

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