Mexican Chopped Salad With Beets Walnuts Recipes

MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS

Steps:

• Whisk together the oil and lime juice and season with salt and pepper.
• Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
• Spoon dressing over the top.
• Garnish with a lime wedge and some chips if you like.

MEXICAN CHOPPED SALAD WITH TOASTED CUMIN VINAIGRETTE

Steps:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
• Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
• For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

BEET AND WALNUT SALAD

Steps:

• Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
• Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS

Steps:

• 1 Whisk together the oil and lime juice and season with salt and pepper. 2 Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts. 3 Spoon dressing over the top. 4 Garnish with a lime wedge and some chips if you like.

BABY BEET SALAD WITH WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
• Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
• Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
• Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

MEXICAN CHOPPED CHICKEN SALAD

Steps:

• combine all ingredients in a large bowl.
• garnish with tomatoes and olives.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Steps:

• Put all salad ingredients in a bowl and toss lightly.
• Mix dressing ingredients well in separate bowl and pour over salad. Toss well.