SOUTHWESTERN CAESAR SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Chop and place romaine in a large salad bowl. Whisk together garlic, lemon juice, Dijon mustard and chili powder in a small bowl. Continue whisking while streaming in extra-virgin olive oil. When dressing is combined, toss Romaine salad with dressing and garnish salad with broken tortilla chips, smoked cheddar and pepper Jack cheese. Season with salt and pepper and toss again, then serve.
- Yield: Preparation time: 5 minutes Cooking time: none Ease of preparation: easy
SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
GRAMMY'S CALAMARI SALAD
My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.
Provided by CLAIRES
Categories Salad Seafood Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
- Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
- Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g
CALAMARI SALAD
This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Nutrition Facts :
SOUTHWESTERN SALAD
My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.
Nutrition Facts : Calories 344 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.
CALAMARI SALAD
Steps:
- To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
- Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.
PACIFIC CALAMARI SALAD
Provided by Florence Fabricant
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Slice the squid into thin rings. Coarsely chop the tentacles. Bring two quarts of water to a boil and add the lemon juice and salt to taste. Add the squid. When the water returns to a boil, drain the squid thoroughly and transfer to a mixing bowl.
- Add the soy sauce and rice vinegar to the warm squid. Dissolve the wasabi in the lime juice and add it along with the ginger and sesame oil. Refrigerate and allow to marinate at least two hours.
- Before serving, fold in the scallions, peanuts and pineapple. Season to taste with pepper and, if needed, some salt. Scatter the chopped coriander on top.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 401 milligrams, Sugar 3 grams
SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach
Provided by Merle O'Neal
Categories Lunch
Yield 1 serving
Number Of Ingredients 11
Steps:
- In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
- Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
- Store in the refrigerator until ready to eat, up to 5 days.
- Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams
SOUTHWEST SALAD WITH JICAMA
This is an easy but impressive salad that will impress guests and have them coming back for seconds!
Provided by Annie Gladding
Categories Bean Salads
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Mix black beans, corn salsa, pomegranate seeds, avocado, and jicama together in a bowl.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 29.4 g, Fat 5.4 g, Fiber 11 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 502 mg, Sugar 9.4 g
CALAMARI, CHILE, AND WATERMELON SALAD
Calamari's mild taste works well with virtually any combination of flavors, such as the watermelon and chile in this colorful salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Make the dressing: Whisk together all ingredients in a bowl.
- Make the salad: Bring a pot of water to a boil. Prepare an ice-water bath. Using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize. Insert a sharp knife into calamari bodies, cut along seam, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Cut in half lengthwise to form 2 pieces, then slice into triangles, each about 4 inches tall by 1 1/2 inches wide. (Leave tentacles whole, or halve if large.)
- Blanch calamari in boiling water for 30 seconds. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain, and pat dry. Place calamari in a nonreactive bowl.
- Put cockles into a saucepan, and cover with water by 1 inch. Cover, and simmer, until shells open, about 7 minutes. Drain; discard any unopened shells.
- Add cockles, watermelon, scallions, cilantro, mint, chile, pickled onion, and dressing to calamari, and toss to combine. Garnish with cilantro and mint.
SOUTHWESTERN CALAMARI AND CORN
Provided by Florence Fabricant
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat a broiler or grill. Toss the squid with the chili powder and the juice of one lime. Grill or broil the squid until they look seared. Remove from the heat.
- Grill or broil the pepper slices, skin side facing the source of heat, until they are blackened. Place the pepper in a paper or plastic bag, close the bag and set aside for 10 minutes.
- Slice the squid into thin rings, keeping the tentacles whole. Place in a bowl. Rub the blackened skin off the pepper and dice the slices. Add to the squid.
- Bring a small saucepan of water to a boil, add the corn, cook for five minutes and drain well. Add the corn to the squid along with the jalapeno pepper, tomatoes, oil and remaining lime juice. Season to taste with salt, pepper and coriander. Transfer to a serving dish or to six individual plates and top with the tortilla chips.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
SOUTHWESTERN CALAMARI SALAD
Make and share this Southwestern Calamari Salad recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, bring 3 quarts of water to a boil. Add the calamari slices to the boiling water, and stir. Allow the calamari to cook for 1 minute over high heat. Remove immediately, drain, and chill in an ice-water bath.
- To Prepare The Southwestern Dressing: Heat the olive oil and minced garlic over a low flame in a large sauté pan. Cook the garlic slowly for 3 minutes, until it is golden brown; then cool the garlic. Add the jalapeño, sherry vinegar, lime juice, cumin, chili powder, paprika, hot pepper sauce, and salt and pepper.
- To Prepare The Salad: When the calamari is chilled, drain it well and transfer to large salad bowl. Combine the calamari, red pepper, onion, black beans, cilantro and dressing.
Nutrition Facts : Calories 305.7, Fat 12.4, SaturatedFat 1.9, Cholesterol 264.2, Sodium 72.6, Carbohydrate 25.1, Fiber 7.1, Sugar 2.8, Protein 24.3
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