Green Salad With Tortilla Strips And Queso Fresco Recipes

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GREEN SALAD WITH TORTILLA STRIPS AND QUESO FRESCO



GREEN SALAD WITH TORTILLA STRIPS AND QUESO FRESCO image

Categories     Salad     Leafy Green

Yield 6

Number Of Ingredients 11

1/4 cup Sherry wine vinegar
1 tablespoon grated lime peel
1 serrano chili, seeded, chopped
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 cup olive oil
Vegetable oil
4 5-inch corn tortillas, halved, cut into 1/4-inch-thick strips
1 5-ounce bag mixed baby greens
3 ounces queso fresco* or mild feta cheese, crumbled

Steps:

  • Blend first 6 ingredients in processor until chili is finely chopped. With machine running, gradually add olive oil and blend until smooth. Set vinaigrette aside. Pour enough oil into heavy skillet to come 1/4 inch up sides of skillet. Heat to 350F. Working in batches, fry tortilla strips until golden, stirring frequently, about 3 minutes. Transfer to paper towels. Sprinkle tortilla strips with salt. Place greens in bowl. Toss with vinaigrette. Divide salad among plates. Sprinkle with queso fresco and tortilla strips. *Available at Latin American markets and some supermarkets.

ZESTY SALAD WITH TORTILLA STRIPS



Zesty Salad With Tortilla Strips image

This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 9m

Yield 6 serving(s)

Number Of Ingredients 11

1 jalapeno, seeded and coarsely chopped
3 limes, zest of, finely grated
1/4 cup sherry wine vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon sugar
salt
1/2 cup extra virgin olive oil
vegetable oil, for frying (optional)
4 (5 inch) corn tortillas, sliced into 1/4-inch thick strips (Can sub broken chips for ease)
8 cups mixed greens
3 ounces queso fresco, crumbled or 3 ounces ricotta cheese, mexican cheese, crumbled

Steps:

  • Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
  • In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
  • In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.

Nutrition Facts : Calories 190.7, Fat 18.4, SaturatedFat 2.5, Sodium 6.5, Carbohydrate 6.5, Fiber 0.9, Sugar 0.6, Protein 0.8

GREEN SALAD WITH TORTILLA STRIPS AND QUESO FRESCO



Green Salad With Tortilla Strips and Queso Fresco image

Make and share this Green Salad With Tortilla Strips and Queso Fresco recipe from Food.com.

Provided by Ashley U

Categories     Lunch/Snacks

Time 8m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup sherry wine vinegar
1 tablespoon lime zest
1 serrano chili, seeded, chopped
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 cup olive oil
4 (5 inch) corn tortillas, halved, cut into 1/4-inch-thick strips
1 (5 ounce) bag mixed baby greens
3 ounces queso fresco (or you can use mild feta cheese)
vegetable oil

Steps:

  • Blend first 6 ingredients in a processor until chili is finely chopped.
  • With machine running, gradually add olive oil and blend until smooth; set aside.
  • Pour enough oil in heavy skillet to come up to 1/4-in sides of skillet.
  • Heat to 350°.
  • Working in batches, fry tortilla strips until golden, stirring frequently, for about 3 minutes.
  • Transfer to paper towels.
  • Sprinkle tortilla strips with salt.
  • Place greens in bowl; toss with vinaigrette.
  • Divide salad among plates.
  • Sprinkle with queso fresco and tortilla strips.

Nutrition Facts : Calories 189.6, Fat 18.4, SaturatedFat 2.5, Sodium 597.2, Carbohydrate 6.3, Fiber 0.9, Sugar 0.2, Protein 0.8

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