Sonoran Salad Recipes

SONORAN SALAD & DRESSING

Sonoran Salad & Dressing image

Mmm... This is SO yummy. Recipe from my dear friend Cynthia. We love this aside pizza or any grilled meats. If you don't care for large chunks of blue cheese as we do, freeze the cheese and grate. Change the flavor by using feta instead of the blue and add Kalamata olives. Consider adding some Parmesan or pepperoni too. Once filled cooked jumbo pasta shells with this for an appetizer.

Provided by charlie 5

Categories Salad Dressings

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 head romaine lettuce
1 large tomatoes, chopped
1 medium red onion, minced
1 large avocado, sliced
3 ounces blue cheese, crumbled
6 slices bacon, fried, drained, crumbled
3/4 cup olive oil
1/4 cup vinegar
4 garlic cloves, minced
1 teaspoon salt
4 teaspoons sugar
1 teaspoon pepper

Steps:

Mix romaine, tomato, onion, avocado, cheese and bacon in salad bowl.
Mix together the olive oil, vinegar, garlic, salt, sugar and pepper. Pour over salad and mix well.

Nutrition Facts : Calories 756.4, Fat 71.4, SaturatedFat 16, Cholesterol 39.1, Sodium 1182.9, Carbohydrate 21.1, Fiber 8.5, Sugar 9, Protein 12.5

SONORAN SALAD

Sonoran Salad image

Easy and pretty. Present the salad in its "before" stage to your guests, and then toss. I usually "cheat" and add different vegetables as needed or desired. You can always switch this up and make it as colorful as you wish. And you can certainly change up the meat element too. Chicken added to this is great. I know someone who...

Provided by gale vineyard

Categories Lettuce Salads

Time 35m

Number Of Ingredients 13

Ingredients

1 large head romaine lettuce, finely chopped - or other salad leaf mixture
1 large tomato, chopped
1 red, yellow or orange pepper chopped
1 medium red onion, chopped
3 oz blue cheese, crumbled
6 slice bacon, fried and crumbled
DRESSING
3/4 c vegetable oil
1/4 c vinegar
1 clove garlic, minced
1 tsp salt
4 tsp sugar
pepper to taste

Steps:

1. Combine dressing ingredients in a jar and shake.
2. Place romaine on the bottom of an oval or rectangular bowl.
3. Chop all vegetables in uniform size.
4. Arrange each vegetable in a colorful row on top of the lettuce to make a "composed" salad.
5. Add the dressing just before serving and toss

SONORAN CHICKEN SALAD

Sonoran Chicken Salad image

From the Sonoran Grill cookbook. A light salad with lemon/lime dijon dressing and a little "kick" from crushed red pepper and chile de arbol (not sure how much heat this adds - use your discretion). Prep time does not include cooking time for chicken or the one hour for the dressing to stand before serving. I love to use rotisserie chickens as I think they add flavor to the salad.

Provided by DailyInspiration

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3/4 cup olive oil (This sounds like too much oil for my tastes, however, use as desired)
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon Greek oregano
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes
1 arbol chile
1/4 teaspoon salt
1 lb cooked chicken, shredded
1 avocado, diced
1 cup jicama, julienned
1 red bell pepper, diced
1/2 bunch fresh cilantro, chopped
1/4 cup green onion, chopped
1/2 cup white corn
1 head romaine lettuce

Steps:

Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.

Nutrition Facts : Calories 467.9, Fat 37.5, SaturatedFat 5.9, Cholesterol 56.8, Sodium 180.1, Carbohydrate 13.3, Fiber 6.6, Sugar 3.4, Protein 21.9

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