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

CHILE SALAD SONORA

Chile Salad Sonora image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 cloves garlic
3 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
4 tablespoons olive oil
3 medium shallots, minced
4 green onions, light and dark green parts only, thinly sliced on the diagonal
2 plum tomatoes, thinly sliced
2 Anaheim chiles, roasted, peeled, and cut into thick julienne (see Note)
1 Poblano chile, roasted, peeled, and cut into thick julienne (see Note)
1 red bell pepper, cut into thin rings, seeds and stems discarded
1 yellow bell pepper, cut into thin rings, seeds and stems discarded
1 green bell pepper, cut into thin rings, seeds and stems discarded
1/2 cup crumbled fresh goat cheese

Steps:

In a small saucepan of boiling water, blanch the garlic for 3 minutes. Drain and, when cool, cut into slivers. In a small bowl, whisk together the vinegar, salt, pepper, cumin, and cayenne and add the olive oil in a thin stream, whisking all the time until emulsified. Stir in the shallots and green onions.
Toss the tomatoes, blanched garlic, chiles, and peppers together on an oval or round ceramic platter. Drizzle the dressing over, toss again, and scatter on the crumbled cheese.

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

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 added duck and thought it was amazing. The "deconstructed" idea makes it beautiful before tossing and serving. Use this as a palette for your imagination and go nuts!

Provided by gale vineyard @galebarkley

Categories Lettuce Salads

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 ounce(s) blue cheese, crumbled
6 slice(s) bacon, fried and crumbled
DRESSING
3/4 cup(s) vegetable oil
1/4 cup(s) vinegar
1 clove(s) garlic, minced
1 teaspoon(s) salt
4 teaspoon(s) sugar
- pepper to taste

Steps:

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

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