South Of The Border Salad Dressing Recipes

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING

Steps:

• Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

EASY SOUTHWESTERN SALAD DRESSING

Steps:

• In a small bowl, whisk together the ranch dressing and barbecue sauce. Refrigerate until serving.

SOUTH OF THE BORDER CHOPPED SALAD

Steps:

• To make the salad, preheat an oven to 350 degrees F.
• Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
• Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
• To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
• To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.

SOUTH OF THE BORDER SALAD DRESSING

Steps:

• Place all ingredients in a 1-pint glass jar with a tight-fitting lid.
• Cover and shake well.
• Refrigerate at least 1 hour. Garlic clove may be removed. Shake well before serving.

SOUTH-OF-THE-BORDER WRAPS

Steps:

• Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
• Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
• Mix the beans, corn, bell pepper, salsa and cilantro.
• Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
• Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
• Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.

SOUTH OF THE BORDER SALAD

Steps:

• For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
• In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
• Pour salsa dressing with avocado over salad and toss well.
• Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.

SOUTH-OF-THE-BORDER CITRUS SALAD

Steps:

• Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl., Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving.

SOUTH OF THE BORDER SALAD

Steps:

• Slice fruits and vegetables. Mix dressing and drizzle over. Mmm!