Tex Mex Kasha Orange Onion Salad Recipes

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BLOOD ORANGE SALAD



Blood Orange Salad image

A classic salad from Sicily, this Blood Orange Salad is a refreshing mid-winter salad made with chilled blood orange slices, red onion salt, black pepper and a simple drizzle of olive oil.

Provided by Kevin Is Cooking

Categories     Salad

Time 15m

Number Of Ingredients 6

6 blood oranges
1 red onion
1/8 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
fresh mint ((optional) for garnish)

Steps:

  • Chill the oranges for an hour. Peel and slice the oranges into 1/4 to 1/2 inch slices. I also find it easier to slice the chilled blood oranges with the peel on, then trim the peel off, being sure to get all the white pith.
  • Cut and peel the red onion and trim the ends off. Cut it in half, slice one half thinly, using about a quarter of the entire onion. Save remaining onion for other use.
  • Divide and arrange oranges slices on each plate, divide and sprinkle onion over the oranges and season with salt, pepper and drizzle olive oil over top. You can also drizzle some balsamic syrup on top as well to punch up the flavor (optional).

Nutrition Facts : Calories 82 kcal, Carbohydrate 4 g, Fat 7 g, Sodium 73 mg, Sugar 2 g, ServingSize 1 serving

TEX-MEX SALAD



Tex-Mex Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
  • SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

TEX-MEX KASHA



Tex-Mex Kasha image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped
1 stalk celery, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon pure mild chili powder (see note)
3/4 cup buckwheat groats (kasha), preferably whole
3 cups canned tomatoes
Freshly ground black pepper to taste
1 cup coarsely grated Monterey Jack cheese

Steps:

  • Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
  • Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams

"TEX-MEX" KASHA ORANGE ONION SALAD



Provided by Marian Burros

Categories     weekday, salads and dressings

Time 25m

Yield 3 or 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped
1 stalk celery, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon pure mild chili powder (see note)
3/4 cup buckwheat groats (kasha), preferably whole
3 cups canned tomatoes
Freshly ground black pepper to taste
1 cup coarsely grated Monterey Jack cheese

Steps:

  • Heat oil in medium skillet. Add onion, celery, pepper and garlic and saute until onion is soft. Stir in oregano, cumin and chile powder along with kasha and tomatoes. Season to taste with pepper; reduce heat and cover. Cook over low heat for about 20 minutes, until liquid has evaporated and kasha is cooked.
  • Freeze. To serve, defrost, reheat slowly; sprinkle with cheese; cover and cook minute or two longer until cheese melts.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams

EASY ORANGE AND RED ONION SALAD



Easy Orange and Red Onion Salad image

Here's an unusual salad that's easy to prepare when holiday obligations have you short on time. The combination of red onions and oranges may seem unusual, but it's surprisingly delightful. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 10

6 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/8 teaspoon ground cloves
Dash salt
Dash pepper
6 medium navel oranges, peeled and sliced
1 medium red onion, thinly sliced and separated into rings

Steps:

  • For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

Nutrition Facts : Calories 127 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TEX-MEX POTATO SALAD



Tex-Mex Potato Salad image

I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 19

2 medium ears sweet corn
1 large sweet red pepper
2 pounds small red potatoes
1 medium ripe avocado, peeled and cubed
1 cup grape tomatoes, halved
2 green onions, cut into 1/2-inch slices
1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup salsa
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 teaspoons chopped pickled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash cayenne pepper
Fresh cilantro leaves

Steps:

  • Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.

Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SPICY TEX-MEX SALAD



Spicy Tex-Mex Salad image

This is an unusual salad that everyone in my office loves. I get requests for it time and time again.

Provided by Taseia Armstrong

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 5m

Yield 10

Number Of Ingredients 7

1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups shredded Cheddar and Monterey cheese blend
1 (10 ounce) package chopped romaine lettuce
3 tomatoes, chopped
1 (16 ounce) bottle Catalina salad dressing
1 (16 ounce) package corn chips

Steps:

  • In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

Nutrition Facts : Calories 542 calories, Carbohydrate 52.7 g, Cholesterol 12 mg, Fat 33.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 6.5 g, Sodium 1077.3 mg, Sugar 11.9 g

TEX-MEX TUNA SALAD



Tex-Mex Tuna Salad image

This is a great recipe for tuna fish tacos.

Provided by John

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

2 (5 ounce) cans tuna, drained and flaked
½ cup sliced black olives
½ cup sliced green onion
½ cup sliced celery
⅔ cup salsa
½ cup sour cream
1 teaspoon ground cumin
½ head iceberg lettuce, shredded
12 medium taco shells

Steps:

  • In a large bowl, combine the tuna, olives, green onions and celery; toss together.
  • In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
  • Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 24.6 g, Cholesterol 21 mg, Fat 12.1 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 438.3 mg, Sugar 2.5 g

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