MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.
Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
I love finding lighter side dishes to go with Mexican or southwestern dishes. This one was in Self magazine.
Provided by JeriBinNC
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put all salad ingredients in a bowl and toss lightly.
- Mix dressing ingredients well in separate bowl and pour over salad. Toss well.
Nutrition Facts : Calories 366.1, Fat 18.4, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 44.8, Fiber 13.5, Sugar 14.7, Protein 10.5
MEXICAN SALAD WITH HONEY LIME DRESSING
I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.
Provided by MathMom.calif
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the dressing ingredients together in a bowl and set aside.
- Toss all the salad ingredients together in a large bowl.
- Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.
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MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING
From slenderkitchen.com
5/5 (1)Total Time 15 minsCategory Appetizer, Dinner, Lunch, SaladCalories 347 per serving
- Mix together the lime juice, olive oil, honey, cumin, salt, and pepper to make the honey lime dressing.
- Toss together all the ingredients with the dressing or arrange in a bowl and drizzle dressing on top.
CHOPPED MEXICAN SALAD WITH CILANTRO LIME DRESSING
From littlebroken.com
Reviews 12Calories 281 per servingCategory Salad
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and put the pepper halves on the baking sheet, cut side down. Drizzle with olive oil and rub to coat. Roast until the peppers are soft and lightly browned, about 20 minutes.
- While the peppers are roasting, in a medium skillet over medium-high heat roast corn in little bit of olive oil until slightly charred and golden, about 5-8 minutes. Remove from heat and cool slightly.
- When the peppers are done roasting and cooled enough to handle, scrape away the skins and cut into 1/2-inch dice.
- In a small bowl, whisk lime juice, orange juice, garlic, shallot, honey, cilantro, and olive oil. Season to taste with salt and pepper.
MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING
From recipegirl.com
5/5 (4)Category SaladCuisine MexicanCalories 410 per serving
- In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
MEXICAN CHOPPED SALAD - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
Reviews 1Category Salad RecipesCuisine MexicanTotal Time 15 mins
- Combine all dressing ingredients in a wide mouth jar and blend with a handheld immersion blender until smooth. If you don't have an immersion blender, use a food processor or blender and process until smooth. Add a few tablespoons of cold water if necessary, to "loosen up" the dressing as needed until you've come to your desired consistency. Cover and refrigerate until ready to serve.
- Chop romaine leaves. Add romaine, other salad mix, and chopped cilantro to a large salad bowl and gently toss to combine. Add chopped tomatoes, diced red onion and black beans.
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