CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
- To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
- When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.
TEQUILA-LIME CHICKEN WITH CILANTRO DRESSING
Steps:
- If using wooden skewers, soak in water for at least an hour.
- In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
- Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
- Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
- Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
- When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
- Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.
CREAMY CILANTRO DRESSING
This creamy dressing with tofu and cilantro makes a smart choice for topping salads. "I whip it up in no time," Nancy Wherry promises from Chula Vista, California.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Thinly slice one green onion; set aside. Cut the other onion into pieces; place in a blender. Add the cilantro, garlic, honey, oil, soy sauce, red pepper flakes and salt; cover and process until blended. Add tofu and vinegar; cover and process until smooth. , Transfer to a small bowl; stir in the sliced onion. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CREAMY CILANTRO SALAD DRESSING
This is my best take on the dressing that is used in the El Torito restaurants in southern California. Be sure to toss some roasted pepitas and crumbled Cotija or Manchengo cheese on top of your salad for the full effect!
Provided by Jim M
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
- Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 1.6 g, Cholesterol 6.7 mg, Fat 19.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 145.1 mg, Sugar 0.4 g
TEQUILA SLAW WITH LIME AND CILANTRO
From Cooking Light Magazine. Use pre-mixed coleslaw for this recipe and save some time. Serve on tacos, alongside barbecue chicken, with grilled flank steak or burgers.
Provided by DailyInspiration
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large bowl. Add remaining ingredients and toss.
CREAMY CILANTRO DRESSING
Similar to the cilantro dressing at El Torito! Keep in the refrigerator in an airtight container.
Provided by katyLBC
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 35m
Yield 32
Number Of Ingredients 12
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
- Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 1.6 g, Cholesterol 6.2 mg, Fat 19.5 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 157.7 mg, Sugar 0.3 g
TEQUILA VINAIGRETTE WITH GREENS
Here's a zingy vinaigrette with Southwestern flair. We serve it with added toppings like apples, mandarin oranges, feta cheese and candied walnuts. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the dressing ingredients. In a large bowl, combine the salad ingredients. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 198 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 52mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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