Texas Salad Recipes

TEXAS CITRUS SALAD

Steps:

• In a small bowl, whisk the first seven ingredients. In a large bowl, combine the spinach, romaine, orange, grapefruit, green pepper, water chestnuts and onion. Pour vinaigrette over salad; toss to coat.

TEXAS RANCH POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
• In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
• Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
• Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

BEST-EVER TEXAS CAVIAR

Steps:

• Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
• To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

TEXAS-STYLE PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In large bowl, mix pasta, chiles, bell pepper, cheese, onions and cilantro.
• In small bowl, mix taco sauce, oil, lime juice and cumin. Pour over pasta mixture and toss gently to combine. Top with crushed tortilla chips. Serve immediately.

TEXAS CAVIAR

Steps:

• Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
• Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
• Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

KICKIN' TEXAS SALAD

Steps:

• In a large serving bowl combine the chopped egg, onion, peppers, tomato, beans, and any other "optional" ingredients you may have chosen.
• Stir together well and chill in fridge to let flavors hang-out for a while. (The 30 minute cook time is chill time.).
• About 15 minutes or so before serving add the Chili Cheese Fritos, cheese, and catalina dressing.
• Toss to coat everything well.

TEXAS TWO-BEAN SALAD

Steps:

• In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.

AUSTIN'S TEXAS TACO SALAD

Steps:

• Place mixed greens in a large salad bowl.
• Add warmed chili meat, sliced olives, tortilla chips, tomatoes and shredded cheddar cheese.
• Add a dollop of sour cream and chives on top.
• To serve, add ranch dressing and mix thoroughly.
• Divide among 4 salad plates.
• Place additional dollop of sour cream and chives on each plate and serve.
• YUMMY!

TEXAS CAESAR SALAD

Steps:

• Purée first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.