Santa Fe Salad With Chile Pasado Dressing Recipes

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 SALAD WITH CHILI-LIME DRESSING RECIPE - (4.5/5)

Steps:

• To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving. Notes Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

WW 2 POINTS SANTA FE SALAD WITH CHILI-LIME DRESSING

Steps:

• To make dressing, whisk together mayo, cilantro, water, scallion, lime juice, sugar and chili powder in small bowl until smooth.
• Transfer to a jar or a plastic container with a tight fitting lid and refrigerate until ready to use.
• In a large bowl, layer remaining ingredients in order listed.
• Cover and refrigerate.
• To serve, spoon salad ingredients into a bowl.
• Shake dressing and then drizzle over salad, toss well to coat.

SANTA FE CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• Heat grill to medium heat.
• Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
• Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
• Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
• Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.

SANTA FE SALAD WITH CHILE PASADO DRESSING

Steps:

• To Reconstitute Peppers:.
• To reconstitute the pods, place them in a pot of boiling water for 1 minute. Remove from the heat and let stand for five minutes. Remove from the water and drain.
• Dessing:.
• Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.
• To make the salad:
• Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.
• Heat Scale: Medium.