Summer Mexican Salad With Citrus Dressing Recipe 45

EVERYDAY MEXICAN SALAD

Steps:

• Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
• Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!

MEXICAN SUMMER SALAD

Steps:

• In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
• Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
• *Cooks Note: The dried chile can also be cut into small rings using scissors.

SUMMER MEXICAN SALAD WITH CITRUS DRESSING RECIPE - (4/5)

Steps:

• 1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside. 2. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, edamame, and green onion. For the dressing: Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside. Dress the salad as desired.

SUMMER FRESH FRUIT SALAD

Steps:

• In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
• Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

SUMMER CITRUS MELON SALAD

Steps:

• Combine white grapefruit, pink grapefruit, and orange sections in a large bowl.
• Scoop out honeydew melon and cantaloupe flesh using a melon baller; add to the citrus in the bowl.
• Toss avocado with 1 tablespoon lemon juice in a small bowl. Remove from the juice; add to the bowl of citrus and melons.
• Whisk olive oil, 1/4 cup lemon juice, and balsamic vinegar together in a bowl. Stir in 1/3 cup chopped mint, honey, salt, and black pepper. Pour over citrus and melon mixture; toss gently to prevent mashing avocado. Garnish with fresh mint leaves.

MEXICAN FIESTA SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

SUMMER SALAD WITH CITRUS VINAIGRETTE

Steps:

• To prepare salad:.
• Combine zucchini and remaining ingredients in a large bowl.
• To make vinaigrette:.
• Combine the 7 ingredients, stirring with a whisk.
• Add the vinaigrette to the salad, toss well. Cover and chill.
• Makes 4 servings.

SUMMER CITRUS FRUIT SALAD

Steps:

• In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and orange juice.
• Gently stir remaining ingredients into yogurt mixture. Cover and refrigerate at least 1 hour but no longer than 4 hours.

SUMMER SALAD WITH CITRUS VINAIGRETTE

Steps:

• Whisk together first five ingredients., For salad, in a large skillet, heat oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from heat. If desired, sprinkle with salt., Place romaine, fruit and beef in a serving dish. Toss with vinaigrette. If desired, top with walnuts. Serve immediately.

SEAFOOD SALAD WITH WARM CITRUS DRESSING

Steps:

• Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
• Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
• Toss together greens, cilantro, and mint in a large serving bowl.
• Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
• Pour 1/4 cup of the warm dressing over salad; toss to coat.
• Add additional dressing as needed.
• *To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.