Cuban Salad Dressing Recipes

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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

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

CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE



Cuban Lentil Salad with Spicy Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 6 servings.

Number Of Ingredients 14

6 cups water
1 1/2 tablespoons coarse sea salt
1 1/2 cups lentils, rinsed and picked over
5 tablespoons extra virgin olive oil
4 large cloves garlic, cut into slivers
1/2 teaspoon ground cumin
1/2 ground coriander
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup white wine vinegar
4 green onions, white and light green parts only, thinly sliced on the diagonal
1/4 cup finely diced jicama
Sprigs of fresh parsley, for garnish
Lemon wedges, for garnish

Steps:

  • In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.

CUBAN GARLIC SALAD DRESSING



Cuban Garlic Salad Dressing image

Make and share this Cuban Garlic Salad Dressing recipe from Food.com.

Provided by FloridaGrl

Categories     Salad Dressings

Time 10m

Yield 2 cups

Number Of Ingredients 7

1/2 cup white vinegar
1 1/2 cups extra virgin olive oil
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard
4 garlic cloves, finely minced
1 teaspoon oregano

Steps:

  • Mix all ingredients throughly with wire whisk. Serve at room temperature.

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.

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 TOSSED SALAD



Cuban Tossed Salad image

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

Provided by Widget3

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 ripe tomatoes
1 white onion
1 head iceberg lettuce
6 -8 radishes, sliced thin
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup fresh lemon juice
4 garlic cloves, mashed
1 teaspoon salt
1/4 teaspoon ground pepper

Steps:

  • Cut the tomatoes in wedges, cut the onion in thin slices. Break up the lettuce by hand.
  • Toss all ingredients together with the radishes. Place all the vegetables in the refrigerator to chill.
  • Use a mortar and pestle to mash the garlic with the salt and pepper. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly.
  • You can also use a blender to emulsify the oil and liquids.
  • Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
  • Add just enough dressing to cover the salad -- more or less to your own taste.

Nutrition Facts : Calories 293, Fat 27.4, SaturatedFat 3.8, Sodium 603.4, Carbohydrate 11.9, Fiber 3, Sugar 5.8, Protein 2.3

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