Ww 2 Points Santa Fe Salad With Chili Lime Dressing Recipes

SANTA FE SALAD WITH CHILI-LIME DRESSING RECIPE - (4.5/5)

Santa Fe Salad with Chili-Lime Dressing Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 12

Ingredients

6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium uncooked scallion(s), minced
2 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp chili powder
15 oz canned black beans, rinsed and drained
1 1/2 cup(s) cooked corn kernels, fresh or frozen
2 cup(s) grape tomatoes
1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
8 cup(s) romaine lettuce, cut into thick shreds (about 2 hearts)

Steps:

To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving. Notes Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

SANTE FE SALAD WITH CHILI-LIME DRESSING - WEIGHT WATCHERS RECIPE - (4.4/5)

Sante Fe Salad with Chili-Lime Dressing - Weight Watchers Recipe - (4.4/5) image

Provided by Hapemom

Number Of Ingredients 14

Ingredients

DRESSING:
6 tablesppoons reduced-calorie mayonnaise
3 tablespoons cilantro, fresh, finely chopped
3 tablespoons water
1 medium scallion, minced
1 1/2 tablespoons fresh lime juice
2 teaspoons sugar
1/2 teaspoon chili powder
SALAD:
15 ounces canned black beans, rinsed and drained
1 1/2 cups cooked corn kernels, fresh or frozen
2 cups grape tomatoes
1 medium sweet red pepper, cut into thin strips (about 1 1/2 cups)
8 cups romaine lettuce, cut into thick shreds (about 2 hearts)

Steps:

To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use. In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate. To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving. NOTE: Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.

CHILI LIME VINAIGRETTE DRESSING

Chili Lime Vinaigrette Dressing image

I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is.

Provided by Amanda Sheumaker

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 8h10m

Yield 62

Number Of Ingredients 6

Ingredients

3 ¾ cups lime juice
1 ¾ cups soy sauce
1 cup packed brown sugar
¾ cup olive oil
¼ cup minced garlic
¼ cup red pepper flakes

Steps:

Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.

Nutrition Facts : Calories 46.8 calories, Carbohydrate 5.8 g, Fat 2.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 408.9 mg, Sugar 3.9 g

SANTA FE SALAD WITH CHILE PASADO DRESSING

Santa Fe Salad With Chile Pasado Dressing image

Here's a recipe to use up those Chile Pasado's that you just made. (See Recipe # ). If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad. Found this recipe on the internet. Time indicated includes reconstituting peppers and chill time for the dressing.

Provided by Galley Wench

Categories Salad Dressings

Time 1h30m

Yield 4-6

Number Of Ingredients 15

Ingredients

1/2 ounce dried chili, pasado reconstituted to make about 1/2 cup, chopped
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon olive oil
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon sugar
1 teaspoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/2 cup jicama, diced or 1/2 cup substitute green apple
4 green onions, chopped, including the green part
2 chopped red ripe tomatoes
mixed salad green (radicchio, butter, and red leaf lettuce)
1/4 cup nuts (pinon nuts, walnuts or sunflower seeds)
1/2 cup corn (optional)

Steps:

To Reconstitute Peppers:.
To reconstitute the pods, place them in a pot of boiling water for 1 minute. Remove from the heat and let stand for five minutes. Remove from the water and drain.
Dessing:.
Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.
To make the salad:
Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.
Heat Scale: Medium.

Nutrition Facts : Calories 187.9, Fat 14.3, SaturatedFat 2.6, Cholesterol 6.5, Sodium 174.8, Carbohydrate 14.2, Fiber 3.8, Sugar 5.4, Protein 3.2

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges