Santa Fe Salad With Tortilla Straws Recipes

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SANTA FE SALAD WITH TORTILLA STRAWS



Santa Fe Salad with Tortilla Straws image

Baked tortilla strips create the wow in a simple-to-make salad with Southwest flair.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 12

1/2 cup ranch dressing
1 medium avocado, pitted, peeled and cut into chunks
1 Old El Paso™ flour tortilla for burritos (8 inch; from 11.5-oz package)
Cooking spray
1/4 teaspoon coarse salt
1/4 teaspoon chili powder
2 cups bite-size pieces iceberg lettuce
2 cups bite-size pieces romaine lettuce
1 large tomato, chopped (1 cup)
1 cup diced peeled jicama
3/4 cup shredded Cheddar cheese (3 oz)
1/4 cup sliced ripe olives

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.

Nutrition Facts : Calories 250, Carbohydrate 11 g, Cholesterol 20 mg, Fat 3, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 2 g, TransFat 0 g

SANTA FE SALAD



Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SANTA FE STYLE SALAD



Santa Fe Style Salad image

My sister tuned me into this easy salad. It is so yummy and you can change it up to whatever you have on hand. The dressing is what really makes it, and it is so easy.

Provided by Chef Lindsay

Categories     Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 head iceberg lettuce, chopped
1 avocado, chopped
1 tomatoes, chopped
3 green onions, chopped
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can corn, drained
1 cup shredded colby-monterey jack cheese
3 cooked chicken breasts (rotisserie works or sometimes I George Forman them, chopped or shredded)
jicama (optional)
cilantro, chopped (optional)
corn tortilla strips (optional)
1 cup ranch dressing
1 cup barbecue sauce

Steps:

  • Wash all veggies and mix together in a large bowl with all the other ingredients.
  • Mix ranch dressing with barbecue sauce. It doesn't matter how much you make, as long as it is a 1 to 1 ratio. This is the dressing.
  • Garnish with cilantro and/or tortilla strips. I have found them already made at the grocery store, or you can make your own.
  • I like to put a little of the dressing mixed in with the chicken and then have the rest separate and each person can put on the desired amount.

LIKE-EARL'S SANTA FE SALAD



Like-Earl's Santa Fe Salad image

My hobby is copying restaurant dishes and this is one of my favourites at our West Vancouver Earl's. This hearty salad combines all the necessary components for a great dish with the sweet dates complementing the tart Peanut Lime dressing (which is good on any green salad). Sliced grilled blackened chicken is excellent served alongside.

Provided by Ronalynne

Categories     Salad Dressings

Time 55m

Yield 4 meals, 4 serving(s)

Number Of Ingredients 18

1/4 cup peanuts
1/4 cup vegetable oil or 1/4 cup peanut oil
1/4 cup fresh lime juice
1/2 tablespoon peanut butter
1 teaspoon soy sauce
1 teaspoon sugar
1 small garlic clove, finely chopped
2 tablespoons lime zest
3 small corn tortillas, cut into 1-inch x 1/8-inch long pieces
oil (for deep frying)
1 ear of corn
1 cup dates, chopped into 1/4-inch pieces
14 ounces black beans, rinsed, drained
8 cups mixed greens
8 cups coarsely chopped romaine lettuce
1 avocado
3/4 cup crumbled feta cheese
1/4 cup peanuts, chopped

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 RICE SALAD



Santa Fe Rice Salad image

Great black bean and rice salad!

Provided by GOJAGUARS

Categories     Salad     Grains     Rice Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 12

⅔ cup uncooked white rice
1 ⅓ cups water
¾ cup black beans, drained and rinsed
1 large tomato, seeded and diced
¾ cup shredded Cheddar cheese
⅓ cup sliced green onions
⅓ cup vegetable oil
¼ cup vinegar
1 tablespoon diced jalapeno peppers
½ teaspoon white sugar
salt to taste
1 avocado - peeled, pitted and diced

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.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 27.4 g, Cholesterol 14.8 mg, Fat 22 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 232.2 mg, Sugar 1.6 g

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