Linda Martins Eyes Of Texas Salad Recipes

TEX-MEX POTATO SALAD

Tex-Mex Potato Salad image

I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

2 medium ears sweet corn
1 large sweet red pepper
2 pounds small red potatoes
1 medium ripe avocado, peeled and cubed
1 cup grape tomatoes, halved
2 green onions, cut into 1/2-inch slices
1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup salsa
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 teaspoons chopped pickled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash cayenne pepper
Fresh cilantro leaves

Steps:

Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.

Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TEXAS CITRUS SALAD

Texas Citrus Salad image

Light and refreshing, this mixed citrus salad is perfect to serve at barbecues and cookouts. The dressing makes it glisten with goodness.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons orange juice
1 tablespoon white wine vinegar
1 tablespoon canola oil
1 garlic clove, minced
1/8 teaspoon ground cumin
1/8 teaspoon pepper
Dash salt
3 cups fresh baby spinach
3 cups torn romaine
1 cup orange sections
1 cup grapefruit sections
1/4 cup chopped green pepper
1/4 cup chopped water chestnuts
1/4 cup thinly sliced sweet onion

Steps:

In a small bowl, whisk the first seven ingredients. In a large bowl, combine the spinach, romaine, orange, grapefruit, green pepper, water chestnuts and onion. Pour vinaigrette over salad; toss to coat.

Nutrition Facts : Calories 101 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

'EYES OF TEXAS' SALAD

'eyes of Texas' Salad image

This was the winning recipe in 1982 in the Athens, Texas Black-Eyed Pea Cookoff. A Southern tradition says that you will have good luck all year long if you eat black-eyed peas on New Years. This is an interesting dish to serve, but I don't know how much luck it will bring you! It may be made using left over roasted chicken. I didn't include cooking time for the chicken or rice in the recipe.

Provided by Julie in TX

Categories Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups black-eyed peas, cooked &,drained (may use canned)
1 cup rice, cooked
1 cup cooked chicken, finely chopped
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1 teaspoon pepper
1 dash Tabasco sauce
1 avocado, mashed
1/2 cup sour cream
1 teaspoon garlic salt
1/2 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon lemon juice

Steps:

SALAD:.
Combine black-eyed peas, rice and chicken.
Add celery, onions mayonnaise, salt, pepper and hot sauce.
Stir well.
Pack into an oiled 5 1/2 cup mold.
Refrigerate until set.
Unmold and spread with Avocado Topping.
AVOCADO TOPPING:.
Blend ingredients together until smooth.
Smooth over black-eyed pea ring as though frosting a cake.

Nutrition Facts : Calories 312, Fat 15.6, SaturatedFat 3.9, Cholesterol 25.2, Sodium 538.5, Carbohydrate 34.4, Fiber 3.7, Sugar 1.9, Protein 9.4

TEXAS CONFETTI RICE SALAD

Texas Confetti Rice Salad image

A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!-Linda Morten, Somerville, TX

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 18

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2-1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
1 medium ripe avocado, peeled and cubed

Steps:

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely., Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

Nutrition Facts : Calories 426 calories, Fat 23g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.