Taos Tumble Salad Recipes

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TAOS TUMBLE SALAD



Taos Tumble Salad image

Cumin quickly turns store-bought Caesar dressing into a Southwestern-style salad topper. Ready in 5 minutes!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 5m

Yield 8

Number Of Ingredients 6

2/3 cup Caesar dressing
1 teaspoon ground cumin
2 bags (10 oz each) classic romaine lettuce salad or hearts of romaine lettuce
1 pint (2 cups) grape tomatoes or cherry tomatoes
1 cup shredded Cheddar cheese (4 oz)
2 cups coarsely broken lime-flavored or regular tortilla chips

Steps:

  • In small bowl, mix dressing and cumin. In large bowl, toss remaining ingredients with dressing mixture.
  • Sprinkle with additional cheese and chips if desired. Serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 17 g, Cholesterol 15 mg, Fat 4, Fiber 3 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

YOUR BASIC TOSSED SALAD



Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Steps:

  • Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

TABOULI SALAD



Tabouli Salad image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/3 cup bulgur
8 cups loosely packed parsley leaves, chopped
1 cup chopped fresh mint (preferably spearmint)
3 scallions, finely chopped
2 Persian cucumbers, unpeeled, finely chopped
1/4 cup chopped celery leaves
1 medium tomato, seeds removed, finely chopped
4 radishes, finely chopped
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Cook the bulgur as the label directs; cool. Transfer to a large bowl, then stir in the remaining ingredients; season to taste.

TAOS SALAD



Taos Salad image

This is my Grandmother's favorite recipe and we all love it as well. Great for dinner partys and potlucks.

Provided by Kris H

Categories     Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups lettuce, shredded
1 (1 lb) can kidney bean, drained
2 medium tomatoes, chopped and drained
1 tablespoon green chili, chopped
2 large avocados, mashed
1/2 cup ripe olives, sliced (sm,can)
1/2 cup sour cream
2 tablespoons Italian salad dressing
2 tablespoons fresh onions, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1 dash pepper
1/2 cup sharp cheddar cheese, shredded
1/2 cup corn chips, coarsely crushed
8 whole pitted olives (to garnish)

Steps:

  • Combine lettuce,beans,tomatoes,chilies,and sliced olives.
  • Chill.
  • Combine avocado,sour cream,salad dressing,onions,and seasonings; mix well and chill.
  • Just before serving, pour the avocado dressing over the salad and toss lightly.
  • Top with shredded cheese and corn chips.
  • Garnish with the whole pitted black olives.

Nutrition Facts : Calories 300, Fat 21.2, SaturatedFat 6.3, Cholesterol 19.9, Sodium 638.5, Carbohydrate 22.2, Fiber 10.8, Sugar 4.1, Protein 9.1

TAOS SPICY GRILLED CHICKEN SALAD



Taos Spicy Grilled Chicken Salad image

A melange of peppers, corn, black beans, and onions are stir-fried with fajita-style chicken strips in this warm salad served on a bed of romaine and topped with a sprinkling of cheese with Southwestern seasonings.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons canola oil
2 cups frozen pepper stir-fry blend (green, red, yellow pepper and onions)
½ cup whole-kernel corn, frozen
1 (9 ounce) package frozen fajita-style chicken strips, thawed
¼ cup black beans, drained
1 (10 ounce) bag romaine lettuce blend
½ cup prepared ranch dressing
1 cup Borden® Shred Medleys™ Southwestern Style Shredded Cheese, seasoned according to package directions

Steps:

  • HEAT oil in large skillet; add pepper blend, corn and chicken; stir-fry over medium-high heat until moisture has evaporated and mixture is heated, stirring often. Add beans and toss to blend; reserve.
  • ARRANGE lettuce blend on serving platter or 4 plates.
  • TOP with grilled chicken mixture, dressing and seasoned cheese.

Nutrition Facts : Calories 491.8 calories, Carbohydrate 14.9 g, Cholesterol 80.4 mg, Fat 35.7 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 9.3 g, Sodium 555 mg, Sugar 3.7 g

TACO SALAD WITH A TWIST



Taco Salad with a Twist image

My husband and son say this is the best taco salad they've ever had! I usually fix it on crazy days when there's no time to cook. -Vivian Schuler, Cheboygan, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 9

1 pound ground beef
1 package (9 ounces) iceberg lettuce blend
2 medium tomatoes, chopped
1 cup sliced green onions
1 can (16 ounces) kidney beans, rinsed and drained
2 cups shredded Mexican cheese blend
8 cups corn chips, coarsely crushed
1 cup green goddess salad dressing
1/2 cup sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly., In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately.

Nutrition Facts : Calories 464 calories, Fat 31g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 507mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

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