Margarita Salad Recipes

MARGARITA MELON SALAD

Steps:

• Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.
• Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

MARGARITA SALAD

Steps:

• Rub rims of 6 chilled salad plates with lime wedges, and roll edges in kosher salt, if desired.
• Combine lettuce and next 3 ingredients in a large bowl; toss with Margarita Dressing.
• Arrange on prepared plates, and garnish with tortilla chips.
• Margarita Dressing:.
• Whisk together all ingredients.
• Cover and chill.

MARGARITA SALAD

Steps:

• Place fruit in large bow.
• Mix margarita mix, honey and lime juice. Pour over fruit.
• Chill at least 1 hour, stirring occasionally.

MARGARITA FRUIT SALAD

Steps:

• 1) In a large bowl, mix together margarita, orange marmalade and lime juice.
• 2) Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
• 3) Add mint, toss and serve.
• This recipe should not be served to anyone under 21, or the legal drinking age.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

SALTED MARGARITA BARS

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
• Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It's OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
• After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
• While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
• In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It's OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don't do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
• Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
• Transfer to a rack to cool slightly, then freeze for at least 2 hours.
• After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!

MARGARITA SALAD

Steps:

• Combine vinegar and margarita mix; mix well. Arrange salad greens on serving platter. Top with chicken, oranges, and avocados. Pour margarita mixture over salad. Garnish with lime wedges.