Fiesta Salad With Salsa Vinaigrette Recipes

FIESTA SALAD

Steps:

• Toss black beans, corn, red pepper, cucumber, onion and cilantro in a large bowl.
• In a separate container mix the oil, lime juice, sugar and salt together until the sugar is dissolved.
• Pour the dressing on the salad and stir until everything is coated. Let the salad marinate in the fridge for about 1 hour.
• Serve cold.

MEXICAN FIESTA SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

FIESTA SALAD WITH SALSA VINAIGRETTE

Steps:

• In a large bowl combine romaine lettuce, cherry tomatoes, cucumber, bell pepper, cilantro and avocado.
• In a jar combine salsa, avocado oil, lime juice, garlic powder, cumin, paprika and salt. Shake well to combine.
• Pour vinaigrette dressing over the salad and toss to combine.

FIESTA SALAD

Steps:

• Mix all together in a large bowl.
• Let set at room temp for a few hours for flavors to blend.

MEXICAN FIESTA SALAD

Steps:

• 1. Tear lettuce into bite size pieces and put in a large bowl. Add the chopped tomato, celery, and carrots. Toss lightly. Add the corn and beans; toss to evenly distribute. Combine the salsa, sour cream, and salad dressing in a small bowl. Drizzle half to three-quarters of the mixture over the salad and gently toss to evenly coat. Add remaining dressing mixture if desired, depending on how much dressing you prefer. Serve immediately with extra salsa and taco sauce on the side for those who prefer the extra flavor.

FIESTA CHICKEN SALAD

Steps:

• Rub chicken strips evenly with 1/2 the fajita seasoning.
• Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear.
• Mix the beans, corn, salsa and other 1/2 of fajita seasoning.
• Prepare the salad by tossing the greens, onion and tomato.
• Top salad with chicken and dress with the bean and corn mixture.

WW 5 POINTS - FAJITA SALAD WITH SALSA VINAIGRETTE

Steps:

• To make the vinaigrette: puree salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in blender.
• Transfer to a bowl and set aside.
• Sprinkle both side of chicken with cajn seasoning.
• Heat medium skillet over med-high heat.
• Add oil, then add chicken and cook until lightly browned and just cooked through, about 4 minute on each side.
• Transfer the chicken to cutting board.
• Let stand 5 min, then slice into 1/2-inch thick strips.
• Place the salad greens and bell peppers in a large bowl.
• Top with the chicken strips, tomato, and avocado.
• Serve with salsa vinaigrette.
• 5 POints for 1-1/2 cups salad with 1/3 cup vinaigrette.