Southwest Roasted Pepper Avocado Salad With Pineapple Vinaigrette Recipes

AVOCADO PINEAPPLE SALAD

Steps:

• Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

SOUTHWEST ROASTED PEPPER AND AVOCADO SALAD W/PINEAPPLE VINAIGRET

Steps:

• For vinaigrette, combine all ingredients in a blender and mix well.
• In a large bowl, combine spinach, romaine, onion and tomato. Add vinaigrette and mix well.
• Divide into 4 portions on chilled salad plates. Arrange 1 tablespoon each of the red and yellow peppers over the greens and top with 1 tablespoon mashed avocado.
• Garnish with 2 or 3 tortilla chips on each plate.

CRISPY SOUTHWEST SALAD

Steps:

• Cook bacon in skillet then crumble on paper towel.
• Heat oven to 425 degrees F.
• Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.
• Bake for 10 minutes, tossing half way through.
• Layer roasted corn in the bottom of the mason jar.
• Top corn layer with halved cherry tomatoes.
• Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens.
• Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips.
• Pair with your favorite dressing or salsa.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.