Santa Fe Chopped Salad Recipe 495

SANTA FE SALAD

Steps:

• In small jar mix together oil and lime juice.
• Add cilantro, cumin, salt and pepper and shake well.
• Mix together black beans, red pepper, onion, corn and jalapeño pepper.
• Toss together dressing and salad ingredients.

SANTA FE SALAD

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

SANTA FE CHOPPED SALAD RECIPE - (4.9/5)

Steps:

• 1. Heat the olive oil in a large skillet over medium heat. 2. Slice the kernels off of the ears of corn, and add them to the heated skillet with the sliced onion. Season with the cumin, chili powder, salt and pepper. Cook for 8-10 minutes, stirring occasionally until the onions are soft. Squeeze the juice of half of the lime into the skillet, stir, and transfer contents to a plate; set aside to cool. 3. Chop the Romaine leaves into bite-sized pieces; wash in a salad spinner and transfer to a large serving bowl. 4. In a medium bowl, combine the beans, tomatoes, reserved roasted corn and onions, and cheddar cheese. 5. Prepare the dressing: In a small bowl whisk together the ranch dressing, barbecue sauce, and the remaining juice of half of the lime. 6. To serve, place 2 cups of lettuce in a bowl, and top with a heaping ¾ cup of the bean mixture. Top with (optional) tortilla strips.

SANTA FE RICE SALAD

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
• In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
• In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

LIKE-EARL'S SANTA FE SALAD

Steps:

• Dressing:.
• Combine ingredients in a food processor or use a hand immersion blender to process until mixture is green and tiny specks of peanuts and lime are visible. Makes 3/4 cup.
• Salad:.
• Heat oil to 375 degrees in a deep fryer or heavy pot (a small pot using about 1 cup oil and working in two batches works well); add tortilla pieces and deep fry until golden and crisp; drain on paper towels (may also be baked @ 375 degrees). (Note: Coarsely crushed corn tortilla chips or purchased deep fried chow mein noodles may be substituted for deep fried tortilla pieces or whole corn tortilla chips may be decoratively placed beside the prepared salad instead.).
• Rub corn with vegetable oil and grill over medium-high heat until lightly browned; cool and remove kernels. (3/4 cup cooked corn may be substituted).
• Place lettuces in a large bowl; toss together with enough dressing to lightly coat. Add corn, dates, black beans and half the tortilla pieces and feta cheese; toss well. Divide between 4 plates and top with remaining feta cheese and tortilla pieces. Sprinkle chopped peanuts over top. Peel and thinly slice avocado and divide between 4 plates; place beside each salad.

SANTA FE CHICKEN-BLACK BEAN SALAD

Steps:

• Soak the chopped dried tomatoes in the lime juice for an hour or so.
• Grill the chicken breasts over charcoal or on a gas grill until they are browned on the outside but still juicy in the center and then, cut into strips, about pencil-sized in diameter and 1-2 inches long.
• Carefully toss all ingredients in a non-metallic bowl, including the lime juice and tomatoes.
• Cover and refrigerate for at least two hours prior to serving.

SANTA FE SALAD WITH TORTILLA STRAWS

Steps:

• Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
• Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
• Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing.

SANTA FE CHOPPED SALAD

Steps:

• 1. Heat the olive oil in a large skillet over medium heat. 2. Slice the kernels off of the ears of corn, and add them to the heated skillet with the sliced onion. Season with the cumin, chili powder, salt and pepper. Cook for 8-10 minutes, stirring occasionally until the onions are soft. Squeeze the juice of half of the lime into the skillet, stir, and transfer contents to a plate; set aside to cool. 3. Chop the Romaine leaves into bite-sized pieces; wash in a salad spinner and transfer to a large serving bowl. 4. In a medium bowl, combine the beans, tomatoes, reserved roasted corn and onions, and cheddar cheese. 5. Prepare the dressing: In a small bowl whisk together the ranch dressing, barbecue sauce, and the remaining juice of half of the lime. 6. To serve, place 2 cups of lettuce in a bowl, and top with a heaping ¾ cup of the bean mixture. Top with (optional) tortilla strips.

THE CHEESECAKE FACTORY® SANTA FE SALAD

Steps:

• Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
• Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
• Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
• Bake in the preheated oven until crispy, 5 to 10 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
• Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

SANTA FE POTATO SALAD

Steps:

• Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
• Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)