AMERICAN FLAG CAPRESE SALAD
This new take on caprese can be the centerpiece at your summer party. Build an American flag with purple potatoes, tomatoes and fresh mozzarella. A large wooden cutting board lined with parchment makes the perfect serving platter.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Cook the potatoes in generously salted boiling water until fork-tender but not falling apart, about 20 minutes. Drain well and allow to cool completely. Cut in half crosswise.
- Fill a pastry bag, fitted with a small star tip, with the herbed cheese spread. Cut a piece of parchment large enough to fit a 12- by -17 1/2-inch wooden cutting board. Put a dab of cheese spread on the underside of each corner of the parchment to help it adhere to the cutting board.
- Pipe and spread a thin layer of cheese spread in to a 6 1/2- by -9 1/2-inch rectangle in the upper left corner of the parchment. Arrange the potatoes in rows, cut-side-up, on top of the cheese. Pipe the remaining cheese in between the potatoes to make stars for the flag.
- Drizzle the remaining empty portion of parchment with half of the oil then sprinkle all over with the basil. Starting from the top, make a line of tomato halves, cut-side-up, followed by a line of mozzarella halves, cut-side-down. Repeat with the remaining tomatoes and mozzarella. Drizzle everything with the remaining olive oil and sprinkle with salt.
TACO SALAD AMERICAN FLAG DIP
Surprise all the guests at the party with this tasty Taco Salad American Flag Dip. Perfect for Memorial Day and July 4th, this Taco Salad American Flag Dip can be served with tortilla chips or cut assorted mini sweet peppers.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 40 servings, 2 Tbsp. each
Number Of Ingredients 9
Steps:
- Cook meat with taco seasoning mix as directed on package; cool slightly.
- Mix cream cheese, sour cream and salsa until blended; spread onto bottom of 13x9-inch dish. Top evenly with layers of meat mixture, 1 cup shredded cheese and lettuce.
- Arrange olive slices on top left corner of dip to resemble stars on the US flag. Add rows of tomatoes and remaining shredded cheese for the stripes.
- Refrigerate 30 min.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MEXICAN FLAG BUFFALO CHICKEN ENCHILADAS
Buffalo chicken enchiladas with the green, white, and red of the Mexican flag, all in one dish! Quick and easy, with a surprising array of flavors. This is not a traditional Mexican dish, just a dish inspired by those flavors. It's mildly spicy. Add extra salsa verde when serving for a truly spicy flavor.
Provided by Home Chef Joel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
- Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
- Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
- Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
- Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
- Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
- Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 39 g, Cholesterol 23.6 mg, Fat 15.1 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 787.3 mg, Sugar 5.7 g
MEXICAN FLAG SALAD
Make and share this Mexican Flag Salad recipe from Food.com.
Provided by Spongebob Chefpants
Categories < 30 Mins
Time 20m
Yield 1 salad, 5-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl; mix your beans, jalapenos, tomatoes, and bell pepper.
- In a small bowl; whisk together rice wine vinegar, garlic, oil, lime juice, Lawry's, pepper, and sugar.
- Pour the marinade into the bean mixture and toss to coat.
- Chill then enjoy!
Nutrition Facts : Calories 230, Fat 3.8, SaturatedFat 0.5, Sodium 14.6, Carbohydrate 39.2, Fiber 11.6, Sugar 3.1, Protein 12.9
EASY MEXICAN CHRISTMAS SALAD
A variety of fruits dressed with a mixture of cream and condensed milk. A simple but delicious Mexican tradition during Christmas.
Provided by Anonymous
Categories Holidays and Events Recipes Christmas Salads
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Combine peaches, apples, pineapple, and fruit cocktail in a large salad bowl.
- Mix cream and condensed milk in a bowl. Pour over fruit and mix to coat.
- Cover and refrigerate before serving, at least 30 minutes.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 50.1 g, Cholesterol 65.5 mg, Fat 17.7 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 62.4 mg, Sugar 37.5 g
MEXICAN FLAG DIP
Avocados bring the green, salsa brings the red, sour cream brings the mmm. This trio of dips isn't just for Cinco de Mayo. Serve it up any day!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 24 servings, 2 Tbsp. each.
Number Of Ingredients 6
Steps:
- Mix sour cream and dressing mix. Divide into 3 portions, about 1 cup each.
- Stir avocado, cilantro and jalapeño pepper into one portion; stir salsa into second portion. Leave third portion plain. Cover. Refrigerate several hours or until chilled.
- Serve with tortilla chips or assorted cut-up vegetables.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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