Rsc11 Salad With A Lime Dressing Recipes

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

Steps:

• In a small bowl, whisk the first six ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing; toss to coat. Top with mandarin oranges. Serve immediately.

Steps:

• Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
• Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

Steps:

• Place lettuce in a large bowl.
• In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.

Steps:

• Preheat the oven to 350°F or 180°C
• Peel and dice the sweet potato and place on an oven tray or cookie sheet. Pour over the teaspoons of olive oil and season with salt and sprinkle with the smoked paprika. Toss to coat all of the sweet potato in the oil. Spread the sweet potato to a single layer and roast in the oven for approx 20-25 minutes, turning the sweet potato after 10 minutes. Continue to cook (if required) until cooked thru. Remove from oven and cool.
• While the sweet potato is cooking- mix all of the dressing ingredients together and mix thoroughly. Add both the lime zest and juice. Taste and season with salt and pepper. Set aside.
• Mix the remaining salad ingredients in a bowl (except the sliced apple).
• When ready to serve, peel and finely slice the apple. Toss the apple into the salad and add the salad dressing and sweet potato cubes. Toss together lightly.
• Serve and Enjoy.

Steps:

• In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
• Add tomatoes, avocados, scallions and garlic.
• Using rubber spatula, gently fold to combine.
• Season to taste with pepper.
• In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
• Add lettuce and toss.
• Season to taste with pepper.
• Divide lettuce among plates.
• Top each with mound of avocado mixture.
• Top with cucumber slices.
• sprinkle with cilantro and serve.

Steps:

• Mix all together until the sugar has dissolved then serve over salad ingredients of your choice.