SOUTHWESTERN COBB SALAD
Here's a classic Cobb salad with a Southwestern accent, thanks to black beans, chunky salsa and a blend of Mexican-style shredded cheeses.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 15m
Yield 14 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Cover large platter with salad greens.
- Arrange next 7 ingredients in rows over greens.
- Mix dressing and salsa until blended; drizzle over salad just before serving.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 560 mg, Carbohydrate 9 g, Fiber 5 g, Sugar 1 g, Protein 15 g
CHILI-RUBBED STEAK & BREAD SALAD
We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. - Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes., Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard., Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.
Nutrition Facts : Calories 434 calories, Fat 30g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
GRILLED SOUTHWESTERN STEAK SALAD
Steps:
- Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.
CHILI-RUBBED STEAK AND SALAD
Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Make salad dressing: In a medium bowl, stir together 1/4 teaspoon chili powder, 1/4 teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside.
- Prepare steak: Rub meat with remaining chili powder and coriander; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over medium-high. Cook steak, turning it over halfway through, until browned and cooked to medium-rare, about 4 minutes.
- Assemble: Add lettuce, radishes, and onion to bowl with dressing; toss to coat. Place salad on dinner plate, and top with steak.
Nutrition Facts : Calories 741 g, Fat 54 g, Protein 47 g
SOUTHWESTERN COBB SALAD
Make and share this Southwestern Cobb Salad recipe from Food.com.
Provided by Mimi Bobeck
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chili powder, cumin, garlic and 3/4 teaspoon salt in a shallow bowl. Toss steak with seasoning, cover and refrigerate for at least 30 minutes.
- In a small mixing bowl, whisk together sour cream, milk, green onion and remaining salt. Cover and set aside.
- Heat 1 teaspoon of oil in a medium sized sauté pan over high heat. Add peppers and cook for 3-4 minutes until just tender and lightly charred. Transfer to a clean plate and set aside. Add 1 more teaspoon of oil to pan and sauté corn over medium-high heat for 2-3 minutes until golden, then transfer to a separate clean plate. Pour remaining oil into pan, and sauté seasoned steak over high heat for 3-4 minutes, stirring and turning occasionally until browned and cooked through. Transfer to a clean cutting board and chop into thin strips.
- In a large mixing bowl, toss romaine lettuce with creamy cilantro dressing. Divide onto four plates. Top each plate of lettuce with consecutive strips of poblanos, steak, corn, California Ripe Olives, beans and cotija cheese and serve immediately.
Nutrition Facts : Calories 392.8, Fat 18.2, SaturatedFat 7, Cholesterol 56.4, Sodium 744.6, Carbohydrate 31.9, Fiber 9.3, Sugar 2.1, Protein 27.9
SOUTHWESTERN COBB SALAD
Adapted from Cuisine at Home. They suggest serving on quesadillas, but we like the salad on its own. Adjust the amount of hot sauce in the dressing to suit your taste.
Provided by dianegrapegrower
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat grill to medium.
- Combine all dressing ingredients, cover and chill.
- Brush chicken with olive oil, season with salt and pepper. Grell 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
- Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.
Nutrition Facts : Calories 635.3, Fat 40.9, SaturatedFat 6.4, Cholesterol 84.7, Sodium 1440.1, Carbohydrate 34.1, Fiber 11.9, Sugar 5.5, Protein 36
CHILI'S SOUTHWESTERN COBB SALAD RECIPE - (4/5)
Provided by á-170456
Number Of Ingredients 27
Steps:
- Corn And Black Bean Relish: Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice with crushed black pepper in bowl and refrigerate for several hours. This will let the flavors develop. Avocado Ranch Dressing: Mix together well and place in a covered plastic container and refrigerate, unused portion will stay fresh for several days. Pico De Gallo: Remove seeds, stem, and finely chop jalapeño pepper. Mix all ingredients together and refrigerate. Should be used same day. Cobb Salad: Boil eggs and drain. Let them cool. Set aside. Fry bacon until crisp and dice. Set aside. Fry seasoned chicken patties until crisp, drain and set aside. Cut chicken patties into strips, 3/4-inch wide by 2 1/2 inches long, before using. On a large serving platter, place lettuce. Top, in strip fashion, with the remainder of the ingredients. Cover the length of the lettuce in the order given. Left to Right: Lettuce, on whole platter; 1/4 to 1/3 cup shredded Colby/Jack cheese; 1/3 cup pico de gallo; chicken patties strips, diced; 1/2 cup corn and black bean relish mixture; 1 boiled egg, chopped; 1/4 cup crisp bacon, diced; green onions, to taste for the garnish; avocado ranch dressing, along the side of the salad. This recipe yields 3 servings.
SOUTHWESTERN COBB SALAD WITH CHILI-RUBBED STEAK
Steps:
- For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, hot sauce, cilantro, scallion, and orange zest. Whisk well to make a creamy dressing. Set aside.
- For the steak: Position a rack and broiler pan about 6-inches from the heat element and preheat the broiler to high. Season steak with salt to taste. Stir the chili powder into the oil in a small bowl. Rub the spiced oil on both sides of the steak. Carefully lay the steak on the hot pan and broil, turning once, 8 to 10 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest 5 minutes before cutting into bite-size cubes.
- For salad: Halve, seed, peel, and dice the avocado. Put the romaine into a large salad bowl. Arrange the steak, avocado, tomatoes, orange, jicama, and cheese over the lettuce in wide stripes and season with salt and pepper, to taste.
- Pour about 3 tablespoons of dressing over the salad and toss well. Serve the salad with warm corn or flour tortillas, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUTHWESTERN COBB SALAD
Our version of this classic salad is a variation on the original, concocted late one hungry night by Robert Cobb from leftovers in the kitchen of his famous Los Angeles restaurant, the Brown Derby. It has a Southwestern spin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 20
Steps:
- Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.
- Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.
- Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.
- Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
- Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.
- In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
- Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.
- Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.
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Cuisine SouthwesternTotal Time 35 minsCategory Entree/SaladCalories 694 per serving
- Make the salad dressing: Smash the garlic cloves with the flat side of a butcher knife, then sprinkle with salt. Mix together to form a thick paste. Put the garlic "paste" into a msall bowl, then add the rest of the salad dressing ingredients (mayo, buttermilk, chipotle hot sauce, cilantro, scallion and orange zest). Whisk ingredients together until thoroughly combined. Cover and refrigerate.
- Prepare the steak: Lightly salt and pepper the steak. In a small bowl, mix the chili powder and olive oil together until combined into a thick paste. Put this on the meat, and rub the spices into both sides of the meat. If you are grilling steak outside, put on grill and cook until medium. If you are going to be broiling the steak (as per recipe), here's what you need to do: Put a broiler rack and pan about 6 inches away from the broiler in your oven. Turn broiler on and let the pans PREHEAT for several minutes before putting the meat on the pan. When the broiler pan is really HOT, add the steak. (You should hear it sizzle as it hits the broiler pan). Cook for 7-8 minutes on each side for medium, turning once. When done, remove the steak to a cutting board. Let the meat rest for about 5 minutes, then cut into cubes.
- To make the salad: Halve, seed, peel and cube the avocado. Peel and section the orange. Peel and cube the jicama. Chop the tomatoes. Put the chopped Romaine lettuce onto a large serving platter (or in a large salad bowl). Arrange the feta, chopped tomatoes, orange sections, steak, jicama and avocado in strips on top of the lettuce. Sprinkle with salt and pepper. Pour the salad dressing over the salad, and toss to combine. (if making individual serving plates, use 3 Tablespoons of dressing per salad).
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- Smash the garlic cloves, sprinkle with salt, and mash the mixture into a coarse paste. Scrape the paste into a small bowl, add mayonnaise, buttermilk, hot sauce, cilantro, and scallion, Whisk well and set aside.
- Season steak with salt to taste. Stir the chili powder into the oil in a small bowl and rub the oil onto both sides of the steak.
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