Ensalada Mexicana With Picoso Dressing Recipes

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ENSALADA ESMERALDA WITH AVOCADO DRESSING



Ensalada Esmeralda with Avocado Dressing image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound zucchini, steamed whole
3 ounces Panela cheese
2 tablespoons sliced green onion
2 roasted and peeled poblano chiles, cut in strips
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup pimiento-stuffed olives, sliced

Steps:

  • Cut the zucchini in thick slices. Crumble the cheese. In a medium size bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes.
  • Serve on bed of lettuce leaves and garnish with the olives.

ENSALADA MEXICANA WITH PICOSO DRESSING



Ensalada Mexicana With Picoso Dressing image

Make and share this Ensalada Mexicana With Picoso Dressing recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn
5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half
1 (15 ounce) can red kidney beans, drained and rinsed
1 small lemon cucumber, thinly sliced
1 small red onion, sliced and rings separated
1/2 cup cubed queso blanco or 1/2 cup cubed monterey jack cheese
1 cup tortilla chips, crumbled (read *NOTE)
fresh ground black pepper
1/2 cup grapeseed oil
3 tablespoons sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon spanish smoked paprika
1 teaspoon chili powder
1/2 teaspoon cumin powder
1 pinch freshly grated allspice
1/4 teaspoon dried Mexican oregano
1/4 cup chili sauce
1 tablespoon fresh lemon juice

Steps:

  • *NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool.
  • SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
  • SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
  • Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
  • Serve the remaining salad dressing on the side.

Nutrition Facts : Calories 461.6, Fat 28.4, SaturatedFat 2.8, Sodium 540, Carbohydrate 43, Fiber 11.2, Sugar 13.4, Protein 11.1

MEXICAN SALAD WITH HONEY LIME DRESSING



Mexican Salad With Honey Lime Dressing image

I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

Provided by MathMom.calif

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head romaine lettuce, chopped (about 2 1/2 cups)
1 (15 ounce) can black beans, rinsed and drained
3/4 cup tomatoes, seeded and chopped
3/4 cup jicama, peeled and chopped
3/4 cup corn kernel (fresh uncooked preferred, but can substituted frozen or canned)
3/4 cup green onion, chopped
1/2 ripe avocado, peeled and diced
1 red bell pepper, chopped
1/4 cup feta cheese, crumbled (reduced fat variety, if desired)
1 garlic clove, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon jalapeno, minced
1/4 cup fresh lime juice
2 tablespoons olive oil (original recipe called for 1/4 cup)
2 tablespoons honey

Steps:

  • Mix the dressing ingredients together in a bowl and set aside.
  • Toss all the salad ingredients together in a large bowl.
  • Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

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